Koulibiac
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
vegetable oil
|
|
| 500 | grams |
puff pastry
|
|
| 30 | grams |
all-purpose flour
|
|
| 1 | package |
spinach
thawed |
|
| 2 | cans |
salmon
|
*
|
| 200 | grams |
rice, cooked
|
|
| 3 | tablespoons |
cream
fresh |
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | x |
salt
pepper |
*
|
| 3 | large |
eggs
hard boiled |
|
| 1 | x |
nutmeg
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
|
|
| 5E+2 | grams |
puff pastry
|
|
| 3E+1 | grams |
all-purpose flour
|
|
| 1 | package |
spinach
thawed |
|
| 2 | cans |
salmon
|
*
|
| 2E+2 | grams |
rice, cooked
|
|
| 45 | ml |
cream
fresh |
|
| 1 | each |
eggs
|
|
| 45 | ml |
lemon juice
|
|
| 1 | x |
salt
pepper |
*
|
| 3 | large |
eggs
hard boiled |
|
| 1 | x |
nutmeg
grated |
*
|
Directions
Cut the pastry in half, roll to form two rectangles, the size of a baking tray.
Place one piece on a greased baking tray.
Pre-heat the oven to 210 degrees C.
Drain the spinach and season with nutmeg to taste.
Drain and mash the salmon.
Mix the rice with the cream, add the beaten egg and lemon juice.
Season with salt and pepper.
Spread half of the rice mixture to within 2 cm of the edge of the pastry.
Cover with half of the spinach, half of the salmon and the shelled hard boiled eggs.
Cover with the rest of the spinach, salmon, and rice.
Cover with the second rectangle of pastry, and seal the edges well.
Cut a small hole on the top to let out steam.
Cook in the center of the oven, 35 to 40 minutes untill golden.
Serve hot or cold.
