Heat the oven to 220C/425F/Gas7.

Rinse the rice thoroughly under cold running water, then cook in a

saucepan of boiling salted water for 12 minutes. Drain and rinse again under cold running water to separate the grains.

Put the salmon in a large bowl with the rice, hard-boiled eggs, parsley, melted margarine, tomato ketchup and salt and pepper to taste. Fold gently to mix, taking care not to break up the pieces of salmon and egg.

Roll out the pastry on a floured surface to a rectangle about 35 x 25 cm/14 X 10 inches. Transfer to a dampened baking sheet.

Place the salmon and rice mixture in the centre of the pastry, spreading it out evenly. Dampen the edges of the pastry and press them together over the top of the filling. Crimp the edges and make 3-4 cuts each side.

Brush the pastry all over with beaten egg, then bake in the oven for about 40 minutes until golden brown. Serve hot or cold.