Salmon Rice Pie
Discover the ultimate comfort food with this savory and satisfying Salmon Rice Pie, a perfect blend of flaky salmon, tender white rice, and creamy cheddar cheese baked in a golden shortcrust pastry shell. This hearty dish combines simple and wholesome ingredients like sautéed garlic and onion, fresh parsley, and a velvety egg-milk mixture to create a filling that’s bursting with flavor. Whether you’re using fresh or canned salmon, this recipe is both versatile and easy to prepare, making it ideal for a family dinner or an impressive dish for guests. Serve it warm with a side salad or steamed vegetables for a complete, nourishing meal. With its irresistible cheesy topping and perfectly crisp crust, this Salmon Rice Pie is sure to become a new favorite.
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Ingredients
- 400 grams salmon fillets (fresh or canned)
- 175 grams uncooked white rice
- 350 ml water
- 3 eggs
- 125 ml milk
- 100 grams shredded cheddar cheese
- 30 grams butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet shortcrust pastry (store-bought or homemade)
- 1 tablespoon flour for rolling pastry
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Cook the rice: In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is fully absorbed. Set aside to cool.
Step 3
If using fresh salmon, place it in a baking dish, season lightly with salt and pepper, and bake in the preheated oven for 10-12 minutes until just cooked through. Let it cool before flaking with a fork. If using canned salmon, drain it and flake it into small pieces.
Step 4
In a medium skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently. Remove from heat.
Step 5
In a large mixing bowl, combine the cooked rice, flaked salmon, sautéed onion and garlic, 75 grams of shredded cheddar cheese (reserving the remaining cheese for topping), parsley, salt, and black pepper. Mix well.
Step 6
In a separate bowl, whisk together 2 eggs and the milk. Pour this mixture into the salmon-rice mixture and stir to combine evenly.
Step 7
Lightly flour a clean surface and roll out the shortcrust pastry to fit a 9-inch pie dish. Gently press the pastry into the dish, trimming any excess edges. Prick the base with a fork and pre-bake for 8 minutes in the preheated oven.
Step 8
Remove the pre-baked pastry from the oven and fill it with the salmon-rice mixture. Spread it out evenly, then sprinkle the reserved shredded cheddar cheese on top.
Step 9
Beat the remaining egg in a small bowl and brush the edges of the pastry to give it a golden finish while baking.
Step 10
Bake the filled pie in the oven for 25-30 minutes, or until the filling is set, the cheese is melted, and the pastry is golden brown.
Step 11
Remove from the oven and allow the pie to rest for 5-10 minutes before slicing and serving.
Step 12
Serve warm, garnished with additional parsley if desired. Enjoy your Salmon Rice Pie!
Nutrition Facts
| Serving size | (1717.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3443.2 |
| Total Fat 189.6g | 0% |
| Saturated Fat 79.2g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 1124.2mg | 0% |
| Sodium 4438.4mg | 0% |
| Total Carbohydrate 269.2g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 16.6g | |
| Protein 163.9g | 0% |
| Vitamin D 2464.5IU | 0% |
| Calcium 1179.3mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2455.9mg | 0% |
Source of Calories