Salmon puff pastry pie

Method

• step 1

  First, make the filling. Heat the oil and butter in a saucepan over a medium-low heat and fry the shallots for 6-8 mins until softened and beginning to brown. Stir in the mushrooms and cook for a further 5-6 mins until they’ve released their liquid and it’s mostly evaporated. Add the cumin and coriander and cook for 1 min, then pour in the white wine and simmer for a few minutes to cook the alcohol off.

• step 2

  Stir in the spinach and cook until wilted, then mix in the rice, lemon zest and juice and the herbs. Cook for a few minutes to allow everything to combine. Remove from the heat and set aside.

• step 3

  Heat the oven to 220C/200C fan/gas 7. Unwrap one sheet of pastry and unroll on a large baking tray. Season the salmon all over with salt and pepper, then lay the fillets side by side on the first piece of pastry, leaving a 3cm border around the edge. Top with the rice filling. Glaze the edges of the pastry with some of the beaten egg.

• step 4

  Unwrap the second piece of pastry and lay over the top, pulling gently so the edges meet the bottom piece of pastry. Crimp the edges together with a fork. Lightly score the pastry with a pattern, if you like (make sure you don’t go all the way through). Glaze the pastry all over with more beaten egg and bake in the oven for 20 mins.

• step 5

  Reduce the oven temperature to 200C/180C fan/gas 6 and cook for a further 20 mins, until the pastry is golden and puffed up. Leave to rest for 10 mins before serving.