Step 1Roll the defrosted puff pastry out to approximately 3mm thick.
Step 2Cut puff pastry in to 2 pieces approximately 20 x 20cm.
Step 3Brush the top side of the pastry with some of the Madras sauce.
Step 4Finely chop the spring onions and add to the pre-cooked rice.
Step 5Add the remainder of the Country Range Madras Curry Sauce to the rice mix.
Step 6Spread the mix on top of the salmon portions.
Step 7Slice the boiled eggs and position on top of the rice mix.
Step 8Place one of the topped salmon portions on to each of the puff pastry squares.
Step 9Wrap each end of the pastry up over the salmon ensuring that it is fully enclosed.
Step 10Beat 1 egg and brush over the sealed parcels.
Step 11Bake in a pre-heated oven (180°C) for 25 minutes.
- 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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