Hot Grains Fish Vegetables Main
Course Russia Europe
and Black pepper
Long Grain Rice
tbsp Single Cream
tbsp Lemon Juice
Hard-boiled Eggs, peeled
Place the salmon in a saucepan with enough water to cover, the bouquet garni
and salt. Bring to the boil slowly, then remove
from heat, cover, leave for 15 minutes.
Drain, remove the skin and flake.
Meanwhile wash the rice and cook in boiling salted water for 15 minutes until
tender. Preheat the oven to 220C, 425F, Gas
Place the spinach in a saucepan with only the water which is clinging to the
leaves, cover and cook until tender. Drain
well, squeeze any excess water from the leaves
and roughly chop. Set aside.
Drain the rice thoroughly, then put in bowl with egg yolk, cream, lemon juice
and seasoning. Mix well.
5. Roll out
the pastry on a lightly floured surface to 2 rectangles, one 23x
36cm/9x14 inches , the other 28x 41cm/llx16
inches. Place smallest one on a floured
baking tray and spread half the rice over pastry, leaving a 2.5cm/1 inch
Cover with half the spinach and then the salmon. Arrange the whole
hard-boiled eggs along the centre and cover
with remaining spinach and rice. Brush
the pastry border with the lightly beaten egg white.
Place remaining pastry over the filling, pressing the edges together to seal.
Trim edges, knock up and crimp. Use the pastry
trimmings to cut fancy shapes or leaves
and decorate the top of the pie. Glaze the top with the egg white then bake
in centre of oven for 20 minutes. Reduce
temperature to 180C, 350F, Gas mark 4
cook for a further 20 minutes till well risen and golden. Serve immediately.
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