Salmon & lemon rice pastry parcel

• medium eggs↗3 3

  1 lightly whisked

• pack ready-cooked lemon basmati rice250g 250g

  (we used Tilda)

• low-fat crème fraîche↗3 tbsp 3 tbsp
• small bunch parsley↗

  chopped

• caper↗1 ½ tbsp 1 ½ tbsp

  rinsed and chopped

• spring onions↗4 4

  sliced

• hot-smoked salmon fillets↗3 3

  (about 225g/8oz), skin removed, flaked

• ready-roasted red pepper100g 100g

  from a jar, drained and chopped

• plain flour↗

  for dusting

• pack all-butter puff pastry↗500g 500g
• new potato↗

  to serve (optional)

Step-by-step instructions

1. 1

   Boil 2 of the eggs in a small pan of water for 8 mins. Cool under cold water, peel and quarter. In a large bowl, mix the rice, crème fraîche, parsley, capers, spring onions, salmon and peppers. Season well.

2. 2

   On a lightly floured surface, divide the pastry into 2, then roll out each piece to a rectangle about 27 x 21cm, making one slightly larger than the other. Lay the smaller rectangle on a baking sheet and spoon the rice mix on top, leaving a small border around the edge. Nestle the egg quarters in the rice. Brush the pastry edge with a little beaten egg, then top with the remaining pastry and seal the edges well with a fork. Trim any excess pastry. Chill for 15 mins. Meanwhile, heat oven to 220C/200C fan/gas 7.

3. 3

   Brush the parcel all over with beaten egg and make a small slit in the top. Bake for 25 mins until golden and hot. Serve in slices with new potatoes, if you like.