Rice and Salmon Pie
Delight your taste buds with this hearty and flavorful Rice and Salmon Pie, a comforting dish that combines flaky pastry with a savory, protein-packed filling. Made with cooked white rice, tender flaked salmon, and fragrant dill, this recipe strikes the perfect balance of creamy and satisfying textures. Sautéed onions and a velvety mix of eggs and heavy cream add depth and richness to the filling, while a sprinkle of breadcrumbs ensures a perfectly crisp bottom crust. With a golden, buttery pastry encasing every bite, this pie is an elegant yet approachable option for dinner or a special occasion. Easy to make with store-bought or homemade dough, this show-stopping dish is ready to impress in just over an hour. Perfect for seafood lovers, it's a must-try recipe that's both versatile and delicious.
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Recipe Information
Ingredients
- 500 grams Pastry dough (store-bought or homemade)
- 200 grams Cooked white rice
- 300 grams Salmon fillet (skinless, cooked and flaked)
- 1 medium Onion (finely chopped)
- 30 grams Butter
- 3 Eggs
- 120 ml Heavy cream
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 190°C (375°F).
Roll out the pastry dough on a floured surface to fit a 9-inch pie dish, leaving some overhang. Carefully line the pie dish with the dough and trim any excess. Prick the bottom of the dough with a fork and set it aside.
In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked rice, flaked salmon, sautéed onion, and chopped dill. Mix gently to combine.
In a separate bowl, whisk together 2 eggs, heavy cream, salt, and black pepper. Pour this mixture into the rice and salmon mixture, and stir until evenly distributed.
Sprinkle breadcrumbs evenly over the bottom of the prepared pie crust. This will help absorb any excess moisture during baking.
Spoon the rice and salmon filling into the pie crust, spreading it evenly.
Roll out the remaining pastry dough (if using a double crust) and place it over the filling. Seal the edges and crimp them decoratively. Alternatively, create a lattice top with strips of dough.
Beat the remaining egg and brush it over the top crust for a golden finish.
Cut a few small slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is set.
Let the pie cool for 10 minutes before slicing and serving. Enjoy your Rice and Salmon Pie!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
