Curried Rice and Salmon Pie

Ingredients

• 20 g butter
• 1 leek (well washed and finely sliced)
• 2 teaspoons curry powder (I would use Madras)
• 1 cup cooked rice (from 1/3 cup raw)
• 2 sheets puff pastry (thawed and halved)
• 2 (250 g) salmon fillets (halved crossways)
• 1 bunch chives (chopped)
• 1 egg (lightly beaten)
• 4 dill sprigs (to serve)
• 1 lemon (cut into to wedges to serve)

Instructions

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.