Salmon puff pastry pie

• ready-rolled puff pastry↗2 x 320g packs
• salmon fillets↗8

  skin removed

• egg↗1

  beaten

• olive oil↗1 tbsp
• butter↗25g g
• shallots↗2

  finely chopped

• button mushrooms↗200g g

  sliced

• ground cumin↗½ tsp
• ground coriander↗1 tsp
• white wine↗125ml ml
• spinach↗100g g
• basmati & wild rice250g pouch cooked g

  pouch cooked

• lemon↗1

  zested and juiced

• parsley↗10g g

  chopped

• dill↗10g g

  chopped

Step-by-step instructions

1. 1

   First, make the filling. Heat the oil and butter in a saucepan over a medium-low heat and fry the shallots for 6-8 mins until softened and beginning to brown. Stir in the mushrooms and cook for a further 5-6 mins until they’ve released their liquid and it’s mostly evaporated. Add the cumin and coriander and cook for 1 min, then pour in the white wine and simmer for a few minutes to cook the alcohol off.

2. 2

   Stir in the spinach and cook until wilted, then mix in the rice, lemon zest and juice and the herbs. Cook for a few minutes to allow everything to combine. Remove from the heat and set aside.

3. 3

   Heat the oven to 220C/200C fan/gas 7. Unwrap one sheet of pastry and unroll on a large baking tray. Season the salmon all over with salt and pepper, then lay the fillets side by side on the first piece of pastry, leaving a 3cm border around the edge. Top with the rice filling. Glaze the edges of the pastry with some of the beaten egg.

4. 4

   Unwrap the second piece of pastry and lay over the top, pulling gently so the edges meet the bottom piece of pastry. Crimp the edges together with a fork. Lightly score the pastry with a pattern, if you like (make sure you don’t go all the way through). Glaze the pastry all over with more beaten egg and bake in the oven for 20 mins.

5. 5

   Reduce the oven temperature to 200C/180C fan/gas 6 and cook for a further 20 mins, until the pastry is golden and puffed up. Leave to rest for 10 mins before serving.