Prawn & egg rice pie
250g basmati rice
200g chilled unsalted butter, chopped, plus extra for greasing
250g strong flour, plus extra for dusting
80ml ice-cold water
200g raw king prawns
2 tbsp chopped flat-leaf parsley
sea salt and black pepper
large oven tray
In a large mixing bowl, combine the butter and flour, then add 1 egg, a pinch of sea salt and the ice-cold water. Stir, then bring together into a dough by kneading with one hand.
On a clean surface lightly dusted with flour, roll the pastry out into a rectangle approximately 45cm long. Fold one third over the second third of the rectangle then fold the other side of the pastry over that to make a square. Turn 45 degrees so the folds face the front edge of the work surface, then repeat the rolling and folding process twice. Wrap in an airtight wrap and leave to chill for 1 hr.
In the meantime, place the rice in a large saucepan and cover with twice as much cold water. Bring to the boil, then simmer for 10-12 mins until soft. Drain if needed and zest in the rind of the lemon, then add the juice. Cover, and leave to stand until needed.
In a large saucepan of boiling water, hard boil 3 eggs for 8 mins, then drain and peel. Cut the eggs into quarters. Mix the king prawns and parsley into the rice and season with sea salt and black pepper.
Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the large oven tray. On a surface dusted with flour, roll the pastry out to a 35 x 25cm rectangle and trim the edge to straighten. Transfer the pastry to the tray, placing one of the longer sides on it centrally. A little way in from the side, fill the pastry with the rice mixture and top with the egg quarters, then fold over the other side of the pastry. Using a fork, press down around the edges of the pie to fix together and create a pattern. In a small pot, beat the remaining egg, then brush the pie thoroughly with the egg.
Bake for 25-30 mins until golden and cooked thoroughly. Serve immediately or allow to cool and chill before serving.