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    You are in: Home / Australian / Curried Rice and Salmon Pie Recipe
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    Curried Rice and Salmon Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    I'mPat's Note:

    Love salmon, curry and pies so just had to save this one here, from Australian Goof Food mini cookbook. Please note our pre-rolled pastry sheets are about 22cm to 23cm square in Australia.

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    Serves: 4



    Units: US | Metric


    1. 1
      Preheat oven to 210C or 190C fan forced.
    2. 2
      Line two baking trays with baking paper.
    3. 3
      Melt butter in a frying pan on medium heat and cook leek, stirring for 5 minutes or until softened and then stir in curry powder and cook for 1 minutes or until fragrant and then transfer to a bowl and stir in rice.
    4. 4
      Lay a piece of pastry on prepared tray and place 1/4 cup of rice mixture at one end of pastry, leaving a 1cm boarder and then top with a piece of salmon and scatter over 1/4 of the chives.
    5. 5
      Fold pastry over salmon and using a fork press edges to seal or you could pleat the edges to seal.
    6. 6
      Score pastry and brush with a litttle beaten egg.
    7. 7
      Repeat with remaining pastry and filling to make four pies.
    8. 8
      Bake for 20 minutes until puffed and golden.
    9. 9
      Top with a sprig of dill and serve with lemon wedges.

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    Nutritional Facts for Curried Rice and Salmon Pie

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 957.2
    Calories from Fat 510
    Total Fat 56.6 g
    Saturated Fat 15.5 g
    Cholesterol 128.5 mg
    Sodium 440.9 mg
    Total Carbohydrate 75.3 g
    Dietary Fiber 3.9 g
    Sugars 1.9 g
    Protein 37.3 g

    The following items or measurements are not included:


    dill sprigs

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