Salmon and Rice Pie

Name: Salmon and Rice Pie
Total time: 60 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Puff pastry (frozen) — 90 g; Pink salmon steaks — 120 g; Long-grain rice — 35 g; Onions — 45 g; Eggs — 1 pcs; Dill — 5 g; Butter — 12 g; Salt — 2 g; Ground black pepper — 1 g

A flaky puff pastry pie filled with pink salmon, rice, egg, and dill. Cuts neatly into individual portions.

Time: 1 h
Serving: 821 kcal
Ingredients: ≈ $3.05
Protein: 39 g

Hearty

Ingredients

1 Puff pastry (frozen)pack 500 g ≈ $4.50 90 g
2 Pink salmon steakspack 600 g ≈ $8.00 120 g
3 Long-grain ricepack 800 g ≈ $1.94 35 g
4 Onions≈ $1.60 per kg 45 g
5 Eggspack 10 pcs ≈ $1.93 1 pcs
6 Dillpack 50 g ≈ $1.80 5 g
7 Butterpack 180 g ≈ $1.58 12 g
8 Salt 2 g
9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Thaw the puff¹ pastry at room temperature for 30 minutes. Rinse the rice, then boil in salted water for 15 minutes until tender. Hard-boil an egg for 9 minutes, cool, and chop.
Finely dice the onion⁴ and sauté in butter⁷ for 4–5 minutes until soft.
Skin and debone the salmon, cutting into small pieces. Mix with the rice, onion⁴, egg, dill⁶, salt, and pepper.
Preheat the oven to 200°C (400°F). Roll out the pastry, place the filling on one half, and cover with the other.
Pinch the edges together and cut a few slits on top for steam to escape.
Bake for 30–35 minutes at 200°C (400°F) until golden and the fish is cooked through.

Tips

Why it works: Cook the rice until done in salted water, so it doesn't overcook in the dough and keeps its shape. If you overcook it, the filling will be crumbly.
Substitutions: Use pollock or cod fillet (120 g) instead of pink salmon, it's less fatty but keeps its flavor. Instead of dill, add 3 g of parsley if you have no fresh herbs.
Common mistakes: The dough won't bake evenly if the edges aren't pinched tightly, the filling will leak and the crust will be thin. Check doneness with a knife: the inside should be dry.
Storing and reheating: Keep in the fridge for 2 days, wrapped in foil. Reheat in the oven at 180 °C for 15 minutes, covered with foil. Don't freeze, the dough will turn tough.
Serve with: Serve with lemon wedges and a simple cucumber salad with salt, so the acidity balances the richness of the fish.

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Nutrition

Per serving and share of 2000 kcal

Calories	821 kcal	41%
Protein	39 g	52%
Fat	43 g	62%
Carbs	67 g	26%
Per 100 g	225 kcal

Cost

≈ $3.05per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pink salmon steaks.