Fish pasties
Serves: 4
Ingredients
- 150g swede, peeled and diced
- 1 white onion, diced
- 225g white waxy potato, peeled and diced
- 425g cod, haddock or salmon fillet in 2.5cm pieces
- 1 tbsp capers
- 25g butter
- 4 tbsp flat leaf parsley
- salt and pepper
- 900g shortcrust or puff pastry
- 1 beaten egg for glazing
Method
- Preheat the oven to 200C/Gas 6. Mix the filling ingredients in a large bowl. Roll pastry to 2.5cm thick and press out 4 discs of around 20cms. Divide the filling between each one, leaving a 2cm border, brush edges with a little beaten egg, bring together to form an envelope and crimp
- the edges.
- Glaze, place on a greased baking sheet and bake for 35 mins. Serve hot or cold.
