1lbsalmon filletskinned and cut into 2-inch pieces
3eggshard-boiled and chopped
1eggbeaten for sealing and glazing
Salt and freshly ground black pepper
Instructions
Preheat the oven to 400 F. Melt the butter in a pan, add the finely chopped onion and cook gently for 10 minutes, or until soft
Stir in the cooked rice, dill, lemon juice, salt and pepper
Roll out the puff pastry on a lightly floured surface to a 12-inch square. Spoon the rice mixture over half the pastry, leaving a 1/2-inch border around the edges
Arrange the salmon on top, then scatter the eggs in between
Brush the pastry edges with egg, fold it over the filling to make a rectangle, pressing the edges together firmly to seal
Carefully lift the pastry on to a lightly oiled baking sheet. Glaze with beaten egg, then pierce the pastry a few times with a toothpick to make holes for the steam to escape at several different places
Bake on the middle shelf of the oven for 40 minutes, covering with foil after 30 minutes. Leave to cool on the baking sheet, before cutting into slices. Serve warm