2 eggs, hard boiled for 7 minutes, peeled and chopped
1 egg yolk beaten
plain flour for dusting
white pepper, freshly round
1 shallot, finely diced
1 garlic clove, crushed
200ml fish stock
200ml whipping cream
50g chopped dill
Glazed Baby Vegetables
12 baby carrots, peeled
12 baby leeks, trimmed
40ml pear vinegar
Place the Brown Basmati rice into a saucepan, cover generously with cold water and add a pinch of salt. Bring up to the boil then reduce to a medium heat and simmer for 20 minutes, or until the rice is tender. Drain thoroughly and spread the rice out across a baking tray to cool.
Preheat the oven to 180C/gas mark 4.
Meanwhile, place the salmon into a roasting tray, season generously and place half of the butter on top of the salmon. Cover the tray with foil and cook in the oven for 8 minutes until just firm, then remove the tin foil and leave to cool. Flake the salmon into a bowl, taking care to remove any fish bones.
Place a frying pan over a low heat and gently melt the remaining butter. Add the shallots and garlic and cook, without colouring, for 3 minutes until softened.
Add the sliced mushrooms to the pan and cook until tender, then remove from the heat and stir in the chopped herbs and lemon zest. Spread the mushroom mixture out across a baking tray to cool.
Roll out the puff pastry on a lightly floured surface until 4mm thick. Cut out two 11cm discs and two 15cm discs using pastry cutters. Place the discs carefully onto a lined baking tray and chill in the fridge for 15 minutes.
Meanwhile, prepare the filling. Mix the cook salmon, rice, mushrooms and boiled eggs together in a large bowl, seasoning to taste with salt and pepper.
Line a baking tray with baking parchment and place the two smaller discs of pastry on the tray. Carefully place a mound of the salmon and rice mixture into the centre of each disc, using a 9cm pastry cutter as a guide for more consistency if desired.
Brush the edge of each pastry base with the egg yolk and carefully place the larger discs over the top, gently pressing down the edges to seal. Brush over the pastry top with the egg yolk to glaze and place in the fridge to chill for 20 minutes.
Preheat the oven to 200C/gas mark 6.
Use a small knife to gently score semi circular patterns down the sides to decorate, trimming the bases with a fluted cutter if desired. Pierce a steam hole in the top of each pie and bake in the oven for 20 minutes, or until golden brown.
Meanwhile, prepare the dill sauce. Sweat the shallot and garlic in half the butter over a medium heat, then add the fish stock and continue to cook until reduced by half, then stir in the cream and bring to the boil. Once boiling remove the pan from the heat and whisk in the remaining butter. Pass the sauce through a fine sieve and stir in the dill, seasoning to taste if necessary.
For the vegetables, place the carrots in a pan and add enough water to just cover. Add half the butter and the sugar, then simmer until the carrots are tender and the water has reduced to a syrup. Add half the pear vinegar and cook for a further 20 seconds, then drain and transfer to a warmed serving dish.
Repeat the process with the leeks, adding them to a pan with just enough water to cover. Add the remaining butter to the pan and cook on a high heat until the leeks are tender, then add the remaining pear vinegar. Reduce until glazed and drain, adding to the serving dish with the carrots.
Remove the pies from the oven and serve immediately with the glazed vegetables and dill sauce on the side.
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