Name: Salmon & lemon rice pastry parcel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean
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; 1 ½ tbsp caper rinsed and chopped; 4 spring onions sliced; 3 hot-smoked salmon fillets (about 225g/8oz), skin removed, flaked; 100g ready-roasted red pepper from a jar, drained and chopped; plain flour for dusting; 500g pack all-butter puff pastry; new potato to serve (optional)

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Salmon & lemon rice pastry parcel

Salmon & lemon rice pastry parcel

Good Food team

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Serves 6

More effort

Prep: 20 mins

Cook: 30 mins

Plus chilling

A star rating of 4.9 out of 5.8 ratingsRate

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Throw a whole new spin on fish pie with this flaky puff pastry bake - filled with capers, basmati and red peppers too

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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
1 ½ tbsp caper

rinsed and chopped
4 spring onions

sliced
3 hot-smoked salmon fillets

(about 225g/8oz), skin removed, flaked
100g ready-roasted red pepper

from a jar, drained and chopped
plain flour

for dusting
500g pack all-butter puff pastry
new potato

to serve (optional)

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Nutrition: per serving

kcal514
fat30g
saturates13g
carbs42g
sugars2g
fibre1g
protein19g
salt1.5g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2012

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A star rating of 4.9 out of 5.8 ratings

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