• 3 oz (84 g) long grain rice
• ¼ pint (145 ml) boiling water
• Salt and pepper
• 3 oz (84 g) butter
• 1 medium onion
• 6 oz ((170 g) mushrooms
• 1 fluid ounce (25 ml) white wine
• 1 teaspoon dill seeds
• 1 teaspoon dried parsley
• 1 lb (450 g) cooked and skinned salmon fillet or 1 large tin red salmon
• 3 hard-boiled eggs
• 12 oz (340 g) puff pastry
• 1 egg

Method:

1. Cook the rice in boiling, salted, water until tender. Allow to cool.
2. Peel and chop the onion finely and saute in melted butter. Thinly slice the mushrooms and add to the onion.
3. Add the wine, dill and parsley and simme until most of the liquid has evaporated. Season with salt and pepper. Leave to cool.
4. Roll out the pastry and leave to rest while you chop the hard-boiled eggs and flake the fish.
5. Arrange a layer of rice down the centre of the pastry, followed by the chopped eggs, onions, mushrooms and fish, one layer at a time.
6. Fold one edge of the pastry into the middle, brush with beaten egg and fold the other edge on top. Press down gently to seal.
7. Turn onto a greased baking tray, seam side down, and brush with egg.
8. If there is any pastry left over, use to decorate the pie and brush once more with egg.
9. Make a few holes in the top with a skewer so the steam can escape.
10. Bake in a pre-heated oven at Gas Mark 7 (425°F/220°C) for about 30 minutes until risen and well browned.

Serves 4. Can be served either warm or cold.