Salmon, silverbeet and rice pie

salmon, silver beet and rice pie
1H 10M


Salmon, silver beet and rice pie


Salmon, silver beet and rice pie

1.Heat 2 tablespoons of the oil in medium saucepan; cook onion, stirring, until soft. Add rice; stir to coat in onion mixture. Add the water; bring to the boil.
2.Reduce heat to medium-low; cook, covered, about 13 minutes or until water is absorbed and rice is tender. Transfer rice mixture to baking-paper-lined oven tray to cool.
3.Meanwhile, boil eggs in small saucepan of water for 6 minutes. Drain; rinse under cold water. Shell and halve eggs.
4.Preheat oven to 220°C/425°F. Grease shallow 1.25-litre (5-cup) square ovenproof dish.
5.Heat large frying pan; cook silver beet, stirring, until wilted. Remove from pan. When cool enough to handle, squeeze excess liquid from silver beet; chop coarsely.
6.Season salmon. Heat remaining oil in same pan; cook salmon on both sides until browned. Remove from pan. Add silver beet and garlic to same pan; cook, stirring, until fragrant. Stir in cream; season to taste.
7.Spread half the rice in dish; cover with half the silver beet. Top with salmon; place eggs along centre of salmon, cover with remaining silver beet to form a slight dome; cover with remaining rice.
8.Cut pastry to fit dish; cover with pastry, tucking edges inside dish. Bake, uncovered, about 30 minutes or until browned lightly.

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