Salmon, Wild Rocket and Orzo Pie

How to make Salmon, Wild Rocket and Orzo Pie Recipe - This free-form creation is not a pie in the true sense but similar to a Russian fish pie with rice. A delicious combination of fresh salmon, pasta, lemon zest and feta, it is a perfect centrepiece for entertaining. You can devour it immediately or bake from frozen. recipe from Dean Brettschneider

MAKES A LARGE PIE, SERVING 6 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
700g piece of fresh salmon, skin and bones removed
3 cups wild rocket leaves
4 tbsp olive oil
120g chopped pancetta
1 brown onion, finely chopped
6 cloves garlic, peeled and finely chopped
8 anchovy fillets
sea salt and freshly ground black pepper, to taste
140g orzo pasta
zest and juice of 2 lemons
200g feta, crumbled
½ cup flat-leaf parsley, roughly chopped

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry ahead and rest it as required. On a lightly floured surface, roll out pastry to form a rectangle, approximately 5mm thick and the same length as the piece of salmon. Place the pastry on a baking paper-lined oven tray and refrigerate until chilled (30 minutes).

Bring a medium saucepan of water to the boil over a high heat. Add rocket and blanch for 1 minute, then drop into a bowl of ice-cold water to refresh. Drain, then squeeze out excess water and finely chop.

Heat half the olive oil in a frying pan over a medium heat. Add pancetta and onion and stir occasionally until soft (8–10 minutes). Add garlic and anchovies; stir until anchovies melt (1–2 minutes). Transfer to a bowl to cool slightly and then add rocket. Season with salt and pepper and set aside until required.

To cook the orzo pasta, boil water in a large saucepan over a medium-high heat, add a generous pinch of salt and cook pasta until al dente (10 minutes). Add lemon zest and juice, feta, the remaining olive oil and chopped parsley. Season to taste with salt and pepper.

Arrange rocket mixture in an even layer lengthways along centre of rolled puff pastry. Sit salmon on top then place the orzo mix on top of the salmon. Brush one long edge of pastry with egg wash. With longest side facing you, roll pastry over to form a cylinder, joining longest sides together and rolling so seam lies underneath. You can use any excess pastry to create a lattice pattern on the top, or simply brush pastry with egg wash, score the top with a knife to create portions and allow steam to escape. Chill for at least 10 minutes.

Bake in a preheated 230°C oven for 20–30 minutes or until the pastry is crisp and golden-brown in colour. Serve immediately with a fresh salad.

Salmon, Wild Rocket and Orzo Pie