Name: Golden leek, salmon and rice pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 60 gram butter; 1 large leek, finely sliced; 2 tablespoon plain flour; 2 cup milk; 415 gram can pink salmon, drained, bones removed; 160 gram baby spinach leaves; 1 cup grated tasty cheese; 1 tablespoon dill, chopped; 2 teaspoon lemon zest, finely grated; 4 sheets puff pastry; 450 gram packet microwaveable white rice; 1 egg, lightly beaten

Golden leek, salmon and rice pie

This golden leek, salmon and rice pie recipe is filled with a creamy, cheesy filling that's sure to satisfy on chilly evenings

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

60 gram butter

1 large leek, finely sliced

2 tablespoon plain flour

2 cup milk

415 gram can pink salmon, drained, bones removed

160 gram baby spinach leaves

1 cup grated tasty cheese

1 tablespoon dill, chopped

2 teaspoon lemon zest, finely grated

4 sheets puff pastry

450 gram packet microwaveable white rice

1 egg, lightly beaten

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.In a saucepan, melt butter on medium. Sauté leek for 2-3 minutes. Add flour and cook, stirring, for 1 minute. Remove from heat. Stir in milk. Return to heat and cook, stirring, until boiling. Simmer for 3 minutes. Stir salmon, spinach, cheese, dill and zest through.

3.Place 2 sheets pastry on tray, overlapping. Spoon rice down the centre, leaving a 6cm border on long edges.

4.Spoon leek over rice. Fold up sides of pastry and cover with remaining sheets, folding ends to seal.

5.Make three air vents. Brush with egg. Bake for 20-25 minutes until golden.