Curried Rice and Salmon Pie Recipe

Name: Curried Rice and Salmon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g butter; 1 leek (well washed and finely sliced); 2 teaspoons curry powder (I would use Madras); 1 cup cooked rice (from 1/3 cup raw); 2 sheets puff pastry (thawed and halved); 2 (250 g) salmon fillets (halved crossways); 1 bunch chives (chopped); 1 egg (lightly beaten); 4 dill sprigs (to serve); 1 lemon (cut into to wedges to serve)

Servings: persons

20 g butter
1 leek (well washed and finely sliced)
2 teaspoons curry powder (I would use Madras)
1 cup cooked rice (from 1/3 cup raw)
2 sheets puff pastry (thawed and halved)
2 (250 g) salmon fillets (halved crossways)
1 bunch chives (chopped)
1 egg (lightly beaten)
4 dill sprigs (to serve)
1 lemon (cut into to wedges to serve)

1
Preheat oven to 210C or 190C fan forced.
2
Line two baking trays with baking paper.
3
Melt butter in a frying pan on medium heat and cook leek, stirring for 5 minutes or until softened and then stir in curry powder and cook for 1 minutes or until fragrant and then transfer to a bowl and stir in rice.
4
Lay a piece of pastry on prepared tray and place 1/4 cup of rice mixture at one end of pastry, leaving a 1cm boarder and then top with a piece of salmon and scatter over 1/4 of the chives.
5
Fold pastry over salmon and using a fork press edges to seal or you could pleat the edges to seal.
6
Score pastry and brush with a litttle beaten egg.
7
Repeat with remaining pastry and filling to make four pies.
8
Bake for 20 minutes until puffed and golden.
9
Top with a sprig of dill and serve with lemon wedges.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 g butter, 1 leek (well washed and finely sliced), 2 teaspoons curry powder (I would use Madras), 1 cup cooked rice (from 1/3 cup raw), and more.

Yes, Curried Rice and Salmon Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Rice and Salmon Pie

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