Salmon In Puff Pastry

• 3/4 cup cooked rice
• 1 can (14 oz) pink salmon, drained, bones removed and flaked
• 3 None eggs
• 2 None green onions, finely chopped
• 2 tbsp chopped dill pickles
• 1 tbsp finely grated lemon peel
• 1 tbsp lemon juice
• 2 sheets frozen puff pastry, thawed
• 2 tsp sesame seeds
• None None Mayonnaise, steamed green beans, to serve

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper.
2. Combine the rice, salmon, 2 beaten eggs, onions, pickles, and lemon peel and juice. Mix well and season to taste.
3. Cut each pastry sheet into 2 rectangles, 1 slightly larger than the other. Place the smaller pastry rectangles on prepared pan. Top with the rice mixture, leaving a 1/2-inch border around the edges. Brush the edges lightly with remaining beaten egg.
4. Gently fold the larger pastry rectangles in half lengthwise. Use a sharp knife to make diagonal cuts, 1/2-inch apart, along folded edges. Carefully open the pastry and place over the filling. Press the edges with a fork to seal. Brush the pastry lightly with egg and sprinkle with sesame seeds.
5. Bake for 15-20 mins until puffed and golden. Serve with mayonnaise and steamed green beans.

rice, pink salmon, eggs, green onions, dill pickles, lemon peel, lemon juice, pastry, sesame seeds, mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/25065 (may not work)