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Rice and Salmon Pie

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“From the Australian Table magazine May 2007 edition. They state - Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. This pie is great served with light sour cream, flavoured with a little dill and a squeeze of lemon. Preparation times are estimated and cooking of rice not included, chill time included in passive time.”
1hr 5mins
2 pies

Ingredients Nutrition

  • 30 g butter
  • 1 leek (washed, finely sliced)
  • 2 cups cooked rice (cooled - 2/3 cup raw)
  • 220 g red salmon (drained, bones removed and flaked)
  • 1 teaspoon dill (or chives chopped)
  • 3 sheets puff pastry (frozen, thawed)
  • 3 eggs (hard boiled, peeled and quartered)
  • 1 egg (beaten to glaze)


  1. Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
  2. Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
  3. Line two baking trays with baking paper.
  4. Melt butter in frying pan on medium heat.
  5. Cook leek for 5 minutes, stirring until bright green and soft.
  6. Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
  7. Cut one pastry sheet in half and place on prepared trays.
  8. Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
  9. Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
  10. Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
  11. Cut three slashes into top and refrigerate for 10 minutes.
  12. 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.
  13. Cut and serve.

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