Thrifty dinners

Tuna & rice pies

SERVES 4-6 PREP + COOK TIME 1 HOUR (+ REFRIGERATION + FREEZING TIME)

2 cups (300g) cooked white rice
2 green onions, sliced thinly
¼ cup finely chopped fresh flat-leaf parsley
⅔ cup (200g) whole egg mayonnaise
3 hard-boiled eggs, quartered
¼ cup chopped fresh dill
2 teaspoons finely grated lemon rind
4 sheets puff pastry, partially thawed
425g canned tuna in oil, drained
1 egg, beaten lightly
lemon wedges, extra dill, for serving

Combine the rice, onion, parsley and half the mayonnaise in a medium bowl; season to taste with salt and freshly ground pepper. In a separate bowl, combine the egg,