Salmon kedgeree pie
- February 2018
- Serves 8
- Hands-on time 45 minutes, oven time 55 minutes, plus cooling
Debbie Major uses up leftover kedgeree in this gorgeous salmon and rice filled pie – called a coulibiac. It’s perfect as a filling dinner to feed the family or as a centrepiece of your dinner party table.
- 42.8g (17.6g saturated)
- 62.2g (2.3g sugars)
- 25g butter, plus extra to grease
- 2 x 320g packets ready-rolled all-butter puff pastry
- 2 garlic cloves, crushed
- 5cm piece fresh ginger, finely grated
- 1 hot red chilli, deseeded, finely chopped
- 200g button mushrooms, thinly sliced
- 1 quantity of just-made kedgeree, made with 400g fresh salmon fillet instead of the smoked haddock
- Plain flour to dust
- 1 medium free-range egg, lightly beaten
- Cucumber and yogurt raita to serve
- Heat the oven to 220°C/200°C fan/gas 7. Butter a non-stick baking sheet and unroll a sheet of pastry onto it. Prick here and there with a fork and bake for 15 minutes until crisp and richly golden. Remove, leave to cool, then flatten with your hands.
- Melt the 25g butter in a frying pan and add the garlic, ginger and chilli, then cook over a medium heat for 2 minutes. Add the mushrooms and cook, stirring, for 5 minutes, then gently stir (use a fork) into the kedgeree. Leave to cool for 20 minutes. 3 Pile the kedgeree into the centre of the cooled pastry and, using your hands, gently pack it down into a firm, even mound leaving a 2.5cm border all around.
- Unroll the other pastry sheet and roll out on a lightly floured surface to a 40cm x 27cm rectangle. Drape over the filling and trim the corners by about 2cm. Working a side at a time, brush the underside of the top pastry with a 2.5cm band of beaten egg, then tuck it under the cooked base, using a palette knife to help. Press to seal. Repeat on all sides. Use the tip of a sharp knife to lightly mark a diamond pattern into the top of the uncooked pastry and decorate with leaves made from the pastry trimmings, if you like.
- Brush all over with the remaining beaten egg, bake for 10 minutes, then turn the oven down to 180°C/160°C fan/gas 4 and bake for 30 minutes until the pastry is golden and puffed. Serve in thick slices with the raita on the side.
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