50g rice

3 eggs

50g butter

1 large onion, chopped

125g sliced chestnut mushrooms

15g fresh dill

350g salmon fillet, skinned and cubed

grated rind of 1 lemon

cayenne pepper

3tbs soured cream

beaten egg to glaze

salt and freshly ground black pepper

steamed broccoli and soured cream sauce to serve

for the dough:
3tbs milk

1 1/2 tsp easy blend yeast

275g strong white flour plus 1 tbs

3 eggs at room temp

2 tbs sugar

1/2 tsp salt

175g melted butter

1. Make the dough: in a pan, heat the milk to lukewarm, then stir in the yeast. Transfer to a food processor fitted with a dough hoo or metal blade and add 75g of the flour and one egg. Process for about 30 secs to combine, then scrape down the sides of the bowl. Sprinkle the remaining flour over the surface, but don't stir it in. Cover with plastic film and let it stand at room temp for 1 1/2 - 2 hrs until the yeast mixture looks frothy and starts to burst through the flour. 

2. Add the sugar, salt and remaining eggs; process for 10 secs. With the machine running drizzle the butter through the tube in a slow, steady stream, then process for 20secs to make a thick batter. Lightly grease a large bowl, then scrape in the dough and sprinkle the top with one tbs of flour to prevent a crust forming. Cover the bowl tightly with plastic film and leave to rise at room temp for 2-4 hrs. The rising time will depend on the warmth of the room. 

3. Do not allow the dough to over-rise - it shoudl be light, spongy and almost tripled in bulk. When risen, chill for 20 mins without touching the dough. When its is cold, flour your knuckles, then very gently press the dough down in the bowl to delfate it. Do not be hard on it as you want it to keep its lightness. Cover tightly and chill overnight to firm up the dough. 

4. In a pan of boiling salted water, cook the rice for 10-12 mins until tender. Drain well and set aside to cool. Put the eggs in a pan of cold water, bring to the boil, then simmer gently for 6 mins. Cool under running cold water, then shell and roughly chop. Melt 25g of the butter in a frying pan, then fry the onion for 4-5 mins until softened and golden. Add the mushrooms and cook for 1 min only, then remove the pan from the heat and season with salt and pepper. 

5. Grease a large baking sheet. On a lightly floured survace, roll out the dough to a 40x33cm rectangle, then transfer to the baking sheet. Spread half of the rice in a 23x13cm rectangle in the centre. Spoon half of the mushrooms over the rice, then half of the egg, keeping a neat shape. Scatter over some of the dill and season. Arrange the salmon on top, sprinkle with the lemon rind, season generously and add more dill. Sprinkle with a little cayenne and drizzle over the soured cream. 

6. Layer with the remaining dill, chopped egg and mushroom mixture, finishing with the rice and salt and pepper, then fold the short sides of the dough over the ends of the filling. Pull one of the long sides over the filling, then bring the other side over to cover the first one. Gently roll the whole thing over to conceal the join. Score the top of the dough in three places to reveal the filling. Brush all over with beaten agg, then leave, uncovered, for 20 minutes. Preheat the overn to 220C/425F/Gas 7.

7. Bake the pie for 10 mins, then lower the temp to 190C/375F/Gas 5 and bake for a further 5 mins. Meanwhile melt the remaining butter. When the dough is set and starting to brown, brush with the melted butter, letting some of it drizzle through the cuts on top (this will keep the filling moist). Return to the oven for a further 15-20 mins until the dough is cooked and goldem. 

8. Serve with broccoli and soured cream sauce (after using three tablespoons of soured cream from a 10fl oz carton for the filling, mix the rest with two tbs of chopped dill and the grated rind of a small lemon). 

For fan ovens, preheat to 200C and bake for 10 mins, then lower the temp to 180C and bake for 5 mins, then 15-20 mins after drizzling with butter.