Rice And Salmon Pie Recipes

Steps:

• Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
• Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
• Line two baking trays with baking paper.
• Melt butter in frying pan on medium heat.
• Cook leek for 5 minutes, stirring until bright green and soft.
• Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
• Cut one pastry sheet in half and place on prepared trays.
• Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
• Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
• Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
• Cut three slashes into top and refrigerate for 10 minutes.
• Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
• Cut and serve.

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

Steps:

• Sift the flour, yeast and salt into a bowl and make a well in the center. (If using fresh yeast, mix this with a little warm milk and a pinch of sugar and set aside for 10 minutes until it becomes active and frothing).
• Scald the milk and butter, then let them cool to blood temperature. Mix the sour cream, whole eggs, egg yolks together throughly then add to the well along with the lukewarm milk.
• With a wooden spoon, gradually incorporate the liquids into the flour mixture.
• Once the mixture is combined into a ball, knead vigorously for 10 minutes until the dough is elastic.
• Put the dough into a greased bowl, cover it and set it aside to allow it to raise to double the original volume (about 1.5 hours). When it has risen, punch it down and knead it briefly.
• Divide the dough into two equal halves, wrap them, and place into the refrigerator to chill until you are ready to assemble the dish.
• In a large frying pan, cook the salmon fillet in butter for two minutes on each side. Set aside, season it and sprinkle with half of the lemon juice. Chill until ready to use.
• Cook the onions in the remaining butter until they become translucent. Add the mushrooms and a pinch of salt. Cover and cook until the juices run. Remove the lid, turn up the heat, and quickly evaporate the juices.
• Place the onion and mushrooms in to a mixing bowl along with the remaining lemon juice. Toss to coat everything then add cooked rice, raw egg, herbs, spices and seasonings, and mix together everything well in the bowl.
• On a floured board, toss out one dough half.and roll out to an oblong 1/3 inch thick, which will fit your baking sheet. Place on a baking sheet and spoon onto it the rice mixture, leaving a rim about 1 1/2 inches wide.
• Arrange the salmon on top of the rice and slices of egg on top of the salmon. Cover with the remaining rice mixture.
• Dampen the edges of the dough with water. Roll out the second piece of dough to the same size as the first and place over the filling. Press together the edges firmly. Turn them up and then press them together again using the tines of a fork.
• Make a small steam hole in the top center of the pie, and, if you have extra dough left, feel free to decorate the pie with leaves and braids.
• Brush the pie all over with the sour cream and bake in a preheated oven at 400F for 45-60 minutes, until the pastry is golden brown. Place the pie on a serving platter and pour the melted butter into the hole on top. Serve hot.

Steps:

• Preheat oven to 425. In medium bowl beat 1 egg and add rice, cheddar cheese, salt and pepper, mixing well. Spray an 8 x 8 square pan with cooking spray and press the rice mixture into the bottom of pan and up sides to form a crust. Bake until lightly browned - 15 - 20 minutes. Remove from oven; set aside.
• Reduce oven temp to 350, spray skillet with noncook spray and cook celery, onion and bell peppers until softened (1 - 2 minutes). Stir in tomato sauce; reduce heat and let simmer 2 - 3 minutes. Transfer to medium mixing bowl; add salmon and swiss cheese, mixing well.
• In a small bowl, whisk together the milk and remaining eggs. Add to the salmon mixture, stir thoroughly. Pour salmon mixture into crust, bake on middle rack for 40 - 45 minutes (until pie is lightly browned and a knife, inserted in centre, comes out clean). Remove from oven, let stand 5-10 minutes before serving.

Steps:

• Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
• Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
• Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
• Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
• Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
• Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.