Salmon and Rice Pie

    Salmon and Rice Pie

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    About this recipe: This pie is made from layers of rice, salmon, sauteed mushrooms and Cheddar. It's a delicious and substantial meal. Serve with a light crispy salad for lunch or dinner.

    Serves: 6 

    • 2 shortcrust pastry sheets
    • 125g white rice
    • 325ml water
    • 2 onions, thinly sliced
    • 115g fresh mushrooms, sliced
    • 15g butter
    • 1 (295g) tin cream of mushroom condensed soup
    • 2 (180g) tins salmon, drained and mashed
    • 75g Cheddar cheese, grated

    Prep:20min  ›  Cook:1hr25min  ›  Ready in:1hr45min 

    1. In a medium saucepan cook the rice with the water.
    2. Preheat oven to 230 C / Gas 8.
    3. Line a 23cm pie dish with one sheet of pastry, trim the edges and set aside.
    4. In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft.
    5. Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pastry case. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with the second sheet of pastry. Trim edges, seal and pierce top.
    6. Bake at 230 C / Gas 8 for 10 minutes. Reduce heat to 180 C / Gas 4 and continue to bake for another 30 to 35 minutes.
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