You can make this fish pie without the need for a fish shaped cutter. The technique is simple, and good fun! And the meal itself is one to savour - its buttery, flaky pastry is filled with good-for-you salmon and just a touch of lemon and fresh dill.

Here's how:

1 Put the flour in a food processor. Cut the butter into 2.5cm cubes and add to the flour. Pulse the processor 4 times until the butter is just combined with the flour. Do not worry about the lumps of butter as it should be like this. Turn the mixture out onto a flat surface, make a well in the centre and add a teaspoon of the lemon or lime juice plus the chilled water. Knead lightly until the pastry comes together - do not over-knead. Wrap the pastry in baking paper and refrigerate for 30 minutes. 

2 Sprinkle extra flour onto a flat surface. Roll pastry into a 45-50cm rectangle. Fold the top third down over the centre. Fold the bottom third up to cover this, as you would fold a letter. Turn, and roll pastry out again into a rectangle and fold in the same way. Turn, roll and fold pastry a third time. Wrap in baking paper and refrigerate for another 30 minutes.

3 Draw the outline of a fish (see diagram) on baking paper and cut out for the template. Line a large rectangular oven tray with baking paper. Preheat oven to 200ºC. Cut pastry in half and roll 1 portion out into a rectangle big enough for the template. Place template over pastry and cut around. Lift pastry fish onto baking tray.

4 Drain salmon, flake roughly. Spread rice over pastry, leaving 1.5cm around the edges. Top with rind, dill and salmon. Roll out remaining pastry, cut around template. Place over the filling. Press pastry down 1cm in around the edge. Glaze with the egg. Use a sharp knife to make tiny cuts on the pastry edge and scissors to make small cuts over the top of the pastry to resemble fish scales.

Sprinkle with salt flakes. Bake 25-30 minutes or until golden and crisp. Stand for 5 minutes, then cut into slices to serve.

Cook's tips

Don't worry about rubbing the butter into the flour, as with other pastries; the large lumps of butter will dissolve with the baking and they contribute to the flaky, crisp texture.

Eat this pie warm, hot or cold. It travels well for a picnic.