Snoek and Rice Pie

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1 x 400 g roll shortcrust pastry, thawed

500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice

400 g smoked or ordinary snoek, skinned, boned and flaked

125 g mushrooms, sliced

100 ml butter

100 ml cream

100 ml chicken stock or white wine

5 ml (1 tsp) ground nutmeg

salt and freshly ground black pepper to taste

2 extra large eggs, separated

Herb butter sauce

45 ml (3 tbsp) melted butter

5 ml (1 tsp) dried tarragon or dill

Preheat oven to 200 °C. Divide pastry in half and line a large pie dish with one half.
Blend half of Spekko Long Grain Rice and half of snoek, with mushrooms, butter, cream, stock or wine in a food processor to a puree. Season with nutmeg, salt and pepper.
Beat egg whites till stiff peaks form and carefully fold into rice mixture. Spoon half of the puree into pastry base.
Mix remaining snoek and rice, season and spread evenly over snoek puree. Top with remaining snoek puree.
Cover with other half of pastry and cut a hole in the centre of the pastry crust. Decorate with any leftover pieces of pastry.
Beat one egg yolk and brush pastry with egg wash. Bake pie for 30-40 minutes or until golden brown.
Meanwhile, mix butter and herbs together and pour through the hole in top of the warm pie crust. Serve immediately with a green salad.

From the Spekko kitchen

For a healthier option, omit the butter from the puree and don’t add the butter sauce before serving.
This pie can also be prepared with Spekko Brown Rice.
Add the remaining egg yolk to scrambled eggs or use in any of the Spekko fried rice recipes.