This recipe is great as a snack, or as a quick meal. Best accompanied with green beans and mayonnaise.
The recipe is adapted from Eat In magazine (February, 2016)
Ingredients:
for 4 medium size turnovers:
80 g cooked or microwaved long-grain white rice, cooled
200 g can pink salmon, drained and flaked
2 eggs, whisked
a small bunch of fresh dill, chopped
1 tbsp lemon juice
1 x 375 g puff pastry sheet (light puff is perfect)
1 tbsp drained and finely chopped gherkins (you can add more if you prefer)
sesame seeds for sprinkle
season to taste
Method:
Mix the rice, salmon, 1 1/2 egg, dill, gherkins and lemon juice in a large bowl. Adjust the seasoning if needed.
Cut the pastry sheet into 4 equal size rectangles.
Place 1/4 of rice mixture on one side of the rectangle, and make few cuts on the other side of it.
Brush the edge of the pastry with some of the remaining 1/2 egg or water, then fold the pastry over the filling and press the edges firmly with a fork to seal.
Place the turnovers onto a lined baking tray, brush with the remaining 1/2 egg and sprinkle with sesame seeds.
Bake in a preheated oven (220 C, fan 200 C) for 15 minutes or until puffed and golden.
Serve and enjoy!
Bon Appetit!
