Egg, Salmon & Rice Pie


  • 3 Farm Pride eggs, hard boiled and roughly chopped
  • 80g long grain rice
  • 500ml fish stock
  • 50g mushrooms, chopped
  • 1/4 bunch parsley, chopped
  • 1/2 bunch dill, chopped
  • 1 bunch chives, chopped
  • 1/2 tsp ground black pepper
  • 1 lemon, zest and juice
  • 1 Farm Pride egg, raw
  • 8 sheets filo pastry
  • 80g baby spinach leaves
  • 200g salmon fillet, skinless, boneless, cut into two slices horizontally
  • 1 Farm Pride egg, for glazing



  1. Preheat oven to 180 C.
  2. Cook rice in fish stock and place into a bowl to cool.
  3. Add chopped egg, mushrooms, herbs, pepper, lemon zest and juice.
  4. Combine with raw egg.
  5. Lay out two pastry sheets and top with half the spinach leaves than one salmon slice, all of the rice mix than remaining salmon, spinach and pastry sheet.
  6. Crimp the edges of the pastry and brush with egg, bake in the oven for about 25 minutes or until golden and cooked. Slice and serve hot.

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