Boil 2 of the eggs in a small pan of
water for 8 mins. Cool under cold water,
peel and quarter. In a large bowl, mix the
rice, crème fraîche, parsley, capers, spring
onions, salmon and peppers. Season well.
On a lightly floured surface, divide the
pastry into 2, then roll out each piece
to a rectangle about 27 x 21cm, making
one slightly larger than the other. Lay the
smaller rectangle on a baking sheet and
spoon the rice mix on top, leaving a small
border around the edge. Nestle the egg
quarters in the rice. Brush the pastry
edge with a little beaten egg, then top
with the remaining pastry and seal the
edges well with a fork. Trim any excess
pastry. Chill for 15 mins. Meanwhile, heat
oven to 220C/200C fan/gas 7.
Brush the parcel all over with beaten
egg and make a small slit in the top. Bake
for 25 mins until golden and hot. Serve in
slices with new potatoes, if you like.