Salmon In Puff Pastry - cooking recipe

Ingredients

4 None salmon fillets, without skin (5-6 oz each)
2 None vegetable bouillon cubes
2 sheets frozen puff pastry, thawed
3/4 cup rice
4 None eggs
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup heavy cream
1 None egg yolk
1/2 cup chopped mixed herbs, such as chives, parsley and dill)

Preparation

Cook the salmon in a pot of boiling salted water for 5 mins; drain well. Bring 4 cups water to a boil in a medium saucepan; dissolve the bouillon cubes. Add the rice, cook for 15 mins; drain well. Stir in the chopped herbs. Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Cool eggs under cold water; peel and halve the eggs. Mix the spinach and the cream in bowl and season to taste.
Preheat the oven to 400\u00b0F. Place a pastry sheet on floured work surface. Place another pastry sheet alongside, overlapping the 2 edges by 1 inch. Using a rolling pin, gently roll out the double thickness of pastry (along the overlapping middle) to create one big rectangle. Carefully transfer the pastry to a parchment paper-lined baking pan.
Spread the rice, spinach, salmon and hard-boiled eggs down the center of the pastry. Bring up the 2 sides to enclose the filling. Press the 2 pieces of pastry firmly together, moistening the edges. Brush the top with the egg yolk mixed in a little water. Refrigerate for 15 mins.
Bake the pastry for 30-40 mins or until golden brown. Let stand for 5 mins before slicing.