We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
7 Total- 1/2 block Country Range Frozen Puff Pastry
- 4 tbsp Country Range Madras Curry Sauce
- 2 Country Range IQF Salmon Portions
- 50 g Country Range Basmati Rice
- 1 spring onion
- 2 Country Range Free Range Medium Eggs, boiled
- 1 Country Range Free Range Medium Egg
Method
-
1
Step 1
Roll the defrosted puff pastry out to approximately 3mm thick. -
2
Step 2
Cut puff pastry in to 2 pieces approximately 20 x 20cm. -
3
Step 3
Brush the top side of the pastry with some of the Madras sauce. -
4
Step 4
Finely chop the spring onions and add to the pre-cooked rice. -
5
Step 5
Add the remainder of the Country Range Madras Curry Sauce to the rice mix. -
6
Step 6
Spread the mix on top of the salmon portions. -
7
Step 7
Slice the boiled eggs and position on top of the rice mix. -
8
Step 8
Place one of the topped salmon portions on to each of the puff pastry squares. -
9
Step 9
Wrap each end of the pastry up over the salmon ensuring that it is fully enclosed. -
10
Step 10
Beat 1 egg and brush over the sealed parcels. -
11
Step 11
Bake in a pre-heated oven (180°C) for 25 minutes.
Ingredients
7 Total- 1/2 block Country Range Frozen Puff Pastry
- 4 tbsp Country Range Madras Curry Sauce
- 2 Country Range IQF Salmon Portions
- 50 g Country Range Basmati Rice
- 1 spring onion
- 2 Country Range Free Range Medium Eggs, boiled
- 1 Country Range Free Range Medium Egg
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