Serves 6
Preparation time: 20 min
Baking time: 30 min
250 ml (1 c) rice, cooked
7 ml (1½ t) turmeric
zest of 1 lemon
30 ml (2 T) oil
1 onion, chopped
500 g mushrooms, chopped
handful of parsley, chopped
45 ml (3 T) raisins
2 eggs, boiled and chopped
salt and pepper
400 g puff pastry, defrosted
1 egg yolk, whisked
5 ml (1 t) sesame seeds
1 Preheat the oven to 200 °C.
2 Mix the rice, turmeric and lemon zest and set aside.
3 Heat the oil in a large frying pan over medium heat and cook the onion and mushrooms for 5 minutes or until the onion is soft. Set aside to cool.
4 Stir in the rice mixture, parsley, raisins and chopped eggs. Season with salt and pepper.
5 Roll out the pastry to a 30 x 20 cm rectangle. Spoon the rice mixture from the middle towards one of the short sides of the pastry, leaving a border for sealing the edges.
6 Brush the edges with the whisked egg yolk, bring the sides of the pastry together and crimp to seal. Brush egg yolk over the top and sprinkle with the sesame seeds. Bake for 30 minutes or until the pastry is golden.
- Hope Malau
