Salmon kedgeree pie

Salmon kedgeree pie

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.

Salmon kedgeree pie

Check out more savoury pie recipes.

  • Serves icon Serves 8
  • Time icon 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.

Check out more savoury pie recipes.

Nutrition: per serving

Calories
740kcals
Fat
42.8g (17.6g saturated)
Protein
24.5g
Carbohydrates
62.2g (2.3g sugars)
Fibre
3.8g
Salt
1.3g

Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories
740kcals
Fat
42.8g (17.6g saturated)
Protein
24.5g
Carbohydrates
62.2g (2.3g sugars)
Fibre
3.8g
Salt
1.3g

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Recipe By:

Debbie Major

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