Salmon & lemon rice pastry parcel
By Good Food
Throw a whole new spin on fish pie with this flaky puff pastry bake – filled with capers, basmati and red peppers too
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Prep:20 mins
Cook:30 mins
Plus chilling - Serves 6
- More effort
Nutrition per serving
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kcal 514
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fat 30g
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saturates 13g
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carbs 42g
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sugars 2g
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fibre 1g
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protein 19g
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salt 1.5g
Ingredients
- 3 medium eggs, 1 lightly whisked
- 250g pack ready-cooked lemon basmati rice (we used Tilda)
- 3 tbsp low-fat crème fraîche
- small bunch parsley, chopped
- 1½ tbsp capers, rinsed and chopped
- 4 spring onions, sliced
- 3 hot-smoked salmon fillets (about 225g/8oz), skin removed, flaked
- 100g ready-roasted red peppers from a jar, drained and chopped
- plain flour, for dusting
- 500g pack all-butter puff pastry
- new potato, to serve (optional)
Method
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.
