“Love salmon, curry and pies so just had to save this one here, from Australian Goof Food mini cookbook. Please note our pre-rolled pastry sheets are about 22cm to 23cm square in Australia.”
READY IN:
50mins
SERVES:
4
YIELD:
4 pies
UNITS:
US

Ingredients Nutrition

Directions

  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.

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