Tuna & rice pies
SERVES 4-6 PREP+ COOK TIME 1 HOUR (+ REFRIGERATION+FREEZING TIME)
2 cups (300g) cooked white rice
2 green onions, sliced thinly
1/4 cup finely chopped fresh flat-leaf parsley
2/3 cup (200g) whole egg mayonnaise
3 hard-boiled eggs, quartered
1/4 cup chopped fresh dill
2 teaspoons finely grated lemon rind
4 sheets puff pastry, partially thawed
425g canned tuna in oil, drained
1 egg, beaten lightly
lemon wedges, extra dill, for serving
1 Combine the rice, onion, parsley and half the mayonnaise in a medium bowl; season to taste with salt and freshly ground pepper. In a separate bowl, combine the egg, remaining mayonnaise, dill and rind; season.
2 Cut 2 pastry sheets to make 16cm x 24cm rectangles and place on a large baking paper-lined oven tray (reserve trimmed pastry strips for decoration).
3 Divide the rice mixture between pastry rectangles, leaving a 2cm boarder. Top each with half the flaked tuna and half the egg mixture.
4 Brush pastry edges with beaten egg. Place remaining untrimmed pastry sheets on top; press around the filling and trim excess pastry. Crimp edges to seal and brush pastry with beaten egg.
5 Cut out fish shapes from reserved pastry, freeze for 15 minutes. Decorate top of pie with fish shapes, brush shapes lightly with egg.
6 Preheat oven to 220°C (200°C fanforced). Bake on the lower shelf for 40 minutes or until dark golden brown.
Not suitable to freeze.
Serving suggestion: For a low-cost accompaniment, serve with blanched frozen peas.
Spiced chicken pilaf
SERVES 4 PREP+COOK TIME 40 MINUTES (+MARINATING TIME)
750g chicken thigh fillets, halved
1/4 cup (60ml) extra virgin olive oil
1 cinnamon stick
1 teaspoon smoked paprika
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