2 Eggs, hard boiled
375ml Vegetable stock
1 Onion, finely diced
125g Mushrooms, diced
150g Cooked long grain rice
1 tbsp Parsley
4tbsp Fresh breadcrumbs
1 tbsp Lemon juice
350g Ready rolled Puff pastry
2 Egg, beaten
1tbsp Plain flour
Preheat the oven to 200C/400F/Gas Mark 6. Line a baking sheet with parchment paper.
Shell the eggs and set aside. Place the stock in a medium sized saucepan and bring to the boil, add the fish and simmer for 8-10 minutes.
Meanwhile melt the butter in a small frying pan and cook the onion and mushrooms for 3 minutes, add to a large bowl, along with the cooked rice, parsley and breadcrumbs. Drain the cooked fish and allow to cool before handling, then add to the bowl with the seasoning, lemon juice and an half of the egg.
Sprinkle the flour onto a clean surface and unrolled the puff pastry, trim into a 25cm x 25cm square. Lay half of the fish mixture about two thirds of the way up on the pastry and 2cm from the edge.
Cut a hole into the top of the pie to let the steam out. Brush the pastry with the beaten egg and place onto the prepared baking tray.
Bake for 30 minutes or until golden. Serve either hot or cold.