Salmon And Rice Pie

11 ingredients
4 steps

Ingredients

  • 5.25 oz long grain rice
  • 1 None egg, lightly beaten
  • None None Salmon Filling
  • 4 None eggs
  • 3/4 cup 2% milk
  • 3 oz Cheddar cheese, grated
  • 2 None spring onions, chopped
  • 1 (15 oz) can red salmon, drained, flaked
  • 2 oz frozen peas
  • None None mixed greens, to serve
  • None None lemon wedges, to serve

Directions

  1. 1
    Preheat oven to 350°F. Lightly grease an 8 inch pie dish.
  2. 2
    Bring rice and 1 2/3 cups water to a boil. Cook, covered, for 15-20 mins, until water is absorbed and rice is tender. Set aside to cool. Add egg and mix until combined. Press into prepared pie dish with the back of a wet spoon to line base and sides. Bake for 15 mins, until firm.
  3. 3
    Meanwhile, to make the filling, whisk together eggs and milk. Add cheese and spring onion. Season. Arrange salmon and peas over rice shell. Carefully pour egg mixture over top. Bake for 30-35 mins, until filling is set and top is golden. Let cool for 5 mins.
  4. 4
    Cut and serve with mixed greens and lemon wedges.

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