Salmon In Puff Pastry - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper.
Combine the rice, salmon, 2 beaten eggs, onions, pickles, and lemon peel and juice. Mix well and season to taste.
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.
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.
Bake for 15-20 mins until puffed and golden. Serve with mayonnaise and steamed green beans.