Pink Salmon and Rice Pie

1. 1 Puff pastry (frozen)pack 500 g ≈ $4.50 90 g
2. 2 Pink salmon steakspack 600 g ≈ $8.00 120 g
3. 3 Long-grain ricepack 800 g ≈ $1.96 35 g
4. 4 Onions≈ $1.60 per kg 45 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.7 pcs
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Butterpack 180 g ≈ $1.60 12 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

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

Method

1. Rinse the rice and cook in salted water for 15 minutes until tender. Boil an egg for 9 minutes, cool, and chop it.

2. Finely dice the onion⁴ and sauté in butter⁷ for 4–5 minutes until soft.

3. Cut the pink² salmon into small pieces and mix with the rice, onion⁴, egg, dill⁶, salt, and pepper.

4. Preheat the oven to 200 °C (400 °F). Roll out the puff¹ pastry, place the filling on half, and cover with the other half.

5. Pinch the edges together and make a few slits on top for steam to escape.

6. Bake for 30–35 minutes at 200 °C (400 °F) until golden brown and the fish is fully cooked.