Salmon and rice egg pie

This salmon pie is a classic choice that the entire family will love, can be prepared easily in advance and is just the thing for a busy weekday evening. To boost its nutritional value and skip a time-consuming step, the pastry has been replaced by rice (or leftover rice – even quicker).

Prep Time: 10 mins

Cook Time: 25 mins

Serves: 4


  • 80g long grain rice
  • 500ml fish stock
  • 3 eggs (hard-boiled and roughly chopped)
  • 50g Mushrooms (chopped)
  • ¼ bunch Parsley (chopped)
  • ½ bunch Dill (chopped)
  • 1 bunch of Chives (chopped)
  • ½ tsp Black pepper (freshly ground)
  • 1 lemon (zest and juice)
  • 1 egg (raw)
  • 8 sheets Filo pastry
  • 80g Baby spinach leaves
  • 200g Salmon fillet (skinless/boneless, cut into two slices horizontally)
  • 1 egg (for glazing)


  • Hollandaise sauce
  • Green salad


  1. Preheat oven to 180 C.
  2. Cook rice in fish stock and place into a bowl to cool.
  3. Add chopped boiled eggs, mushrooms, herbs, pepper, lemon zest and juice. Combine with raw egg.
  4. Layout two puff pastry sheets on a lined baking tray; brush with olive oil and lay over two more puff pastry sheets. Top with half the spinach leaves, one salmon slice, all of the rice mix; then remaining salmon and spinach. Then layer on top the remaining sheets of filo pastry, brushed with olive oil in between each layer.
  5. Crimp the edges of the pastry so that the top layers join to the lower layers and brush with egg.
  6. Bake in the oven for about 25 minutes or until golden and cooked. Slice and serve hot.

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