Salmon Rice Pie
Dough:
2 cups long grain rice, cooked and at room temperature
1 egg, beaten lightly
1 cup goat cheese, crumbled
Filling:
250g skinless, boneless, chopped raw salmon
1 cup soft goat cheese, crumbled
1 cup cream
2 eggs
1 cup frozen spinach, thawed
Salt and pepper (optional)
1. Combine rice, egg and cheese in a large bowl.
2. Greased a pie dish and pour rice mixture in it. Press gently to cover bottom and sides.
3. Bake at 160˚C until cooked.
4. Combine all filling ingredients in a large bowl.
5. Pour salmon mixture on top of the baked rice crust.
6. Baked at 180˚C for 45 minutes or until cooked.
