Step 1

Preheat oven to 180°C.

Step 2

Bring a large saucepan of water to the boil. Add the rice and cook according to packet instructions, then drain well. Place in a bowl with the salmon and set aside.

Step 3

Melt the butter in a frying pan over medium heat. Add the onion and cook for 2-3 minutes until soft, then add mushrooms and cook for a further 2 minutes. Stir into the cooked rice with the dill, lemon rind and juice and the egg. Season well with salt and pepper.

Step 4

Roll out a block of pastry to 28 x 20cm. Place on a large baking tray lined with baking paper, and prick surface all over with a fork. Brush with beaten egg. Bake for 10-15 minutes or until golden. Set aside to cool. Pile the filling on top of the pastry, then roll out remaining pastry block so it's large enough to completely cover base. Use to cover the filling and tuck any excess pastry beneath to enclose.

Step 5

Brush with beaten egg and bake for 30 minutes or until golden brown.