FISH PASTIES

FISH PASTIES:

INGREDIENTS:

450 gms frozen short-crust pastry
1 egg, whisked
For the filling:
4 tbsp butter
85 gms each, diced leek and carrot, and finely- chopped onion
225 gms finely- diced potato
350 gms hammour
4 tsp each, white vinegar and grated cheddar cheese
1 tsp fresh tarragon
Salt and pepper, to taste

METHOD:

• Defrost short- crust pastry as per instructions and cut into 4X19 cm squares.
• To prepare the filling, melt half the butter in a large saucepan and saute leek, carrot and onion over low heat for eight minutes or until the vegetables have softened.
• Cool the vegetable mixture in a large mixing bowl and add potato, fish, vinegar, remaining butter, cheese, tarragon and season with salt and pepper.
• Place spoonfuls of the filling on each pastry and cover it with another piece of the pastry.Pinch the edges to seal well.
• Place the pasties on a greased baking tray and brush generously with egg.
• Bake in a preheated oven at 200C for 20 minutes or until golden brown. Serve hot.

NOTE-Serve with green salad