Rice and fish roll

YOU
8 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

1.00 packet seafood rice
green pepper — halved, diced
onion — half, finely chopped
1.00 garlic — cloves, crushed
3.00 tomatoes — peeled, grated
50.00 ml tomato purée
400.00 g hake — cooked, flaked
40.00 ml fresh parsley — finely chopped
lemon — halved, zest and juice
250.00 g peas — cooked
200.00 g shrimps — drained (optional)
400.00 g puff pastry — defrosted
eggs — beaten
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Method:

Preheat the oven to 200 ºC (400 ºF). Cook the seafood rice according to the instructions on the pack. Set aside. Sauté the green pepper, onion and garlic in oil until soft. Add the tomato and tomato pureé. Simmer until a thick sauce forms. Remove from the heat and cool. Add the remaining ingredients, except the puff pastry and egg yolk, and mix well. Add the rice. On a lightly floured surface, roll the pastry into a 7 mm thick oblong. Spoon the filling on top of the pastry and wrap carefully.
Brush the sides with beaten egg yolk and press together firmly. Place the roll on a baking sheet and brush the entire crust with beaten egg yolk.
Make a few slits across the top of the pastry. Bake for about 35 minutes or until the pastry is golden brown and cooked. Serve with a green salad and lemon slices. Serves 8-10.



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