Rice And Salmon In Puff Pastry

• 2 tbsp butter
• 1 None leek, trimmed, washed and thinly sliced
• 2 cups cooked rice, cooled
• 1 can (8 oz) red salmon, drained, bones removed, flaked
• 1 tsp chopped fresh dill or chives
• 2 sheets frozen puff pastry, thawed and halved
• 3 None hard-boiled eggs, peeled and quartered
• 1 None egg, beaten

1. Preheat the oven to 400u0b0F. Line 2 baking pans with parchment paper.
2. Melt butter in a medium skillet on medium heat. Cook leek for 5 mins, stirring, until bright green and soft. Transfer to a bowl. Add rice, salmon and dill. Toss and season.
3. Place 2 pastry halves on prepared pans. Spoon 1/4 of rice mixture down center of each pastry, leaving a 3/4 inch edge. Place egg quarters down center of filling and top with remaining rice mixture.
4. Mark remaining pastry sheets with back of a teaspoon to decorate. Place over rice filling. Press pastry edges together to seal; trim excess from edges. Cut three slashes into top and refrigerate for 10 mins. Brush tops with beaten egg.
5. Bake for 15 mins. Reduce oven temperature to 350u0b0F. Bake for 20 mins. Slice and serve.

butter, rice, red salmon, dill, pastry, eggs, egg

Taken from recipes-plus.com/api/v2.0/recipes/27847 (may not work)