Plaice and Mushroom Turnovers recipe
information
These delicious individual pies make a warming family lunch or supper dish.
ingredients
These delicious individual pies make a warming family lunch or supper dish.
4 plaice fillets, skinned
Salt and pepper
120 ml (4 fl oz) milk
120 g (4 oz) button mushrooms, trimmed and thinly sliced
2 tbsps butter Juice 1 lemon
3 tbsps hazelnut, or lemon, stuffing mix
340 g (12 oz) puff pastry
Beaten egg, for glazing Poppy seeds, for sprinkling
Salt and pepper
120 ml (4 fl oz) milk
120 g (4 oz) button mushrooms, trimmed and thinly sliced
2 tbsps butter Juice 1 lemon
3 tbsps hazelnut, or lemon, stuffing mix
340 g (12 oz) puff pastry
Beaten egg, for glazing Poppy seeds, for sprinkling
method
1. Season the plaice fillets and roll them up Swiss roll fashion. Secure each roll with a cocktail stick and poach gently in the milk for about 10 minutes in a preheated oven, 180°C (350°F)/Gas Mark 4.
2. Drain the fish and allow it to cool. Remove the cocktail sticks. Increase the oven temperature to 200°C (400°F) Gas Mark 6.
3. Put the mushrooms and butter into a pan with the lemon juice. Cook over a moderate heat for about 5 minutes.
4. Allow the mushrooms to cool and then stir in the stuffing mix.
5. Roll out the pastry, quite thinly, into 4 circles, each 6 inches in diameter. Brush the edges with beaten egg.
6. Put a fish roll into the centre of each pastry circle and top with a quarter of the mushroom mixture. Pull the pastry edges up and over the fish and pinch together to seal.
7. Place the turnovers on a greased baking sheet and glaze with the beaten egg. Sprinkle with a few poppy seeds.
8. Bake in the reset oven for about 25 minutes, or until well risen, puffed and golden. Serve piping hot.
2. Drain the fish and allow it to cool. Remove the cocktail sticks. Increase the oven temperature to 200°C (400°F) Gas Mark 6.
3. Put the mushrooms and butter into a pan with the lemon juice. Cook over a moderate heat for about 5 minutes.
4. Allow the mushrooms to cool and then stir in the stuffing mix.
5. Roll out the pastry, quite thinly, into 4 circles, each 6 inches in diameter. Brush the edges with beaten egg.
6. Put a fish roll into the centre of each pastry circle and top with a quarter of the mushroom mixture. Pull the pastry edges up and over the fish and pinch together to seal.
7. Place the turnovers on a greased baking sheet and glaze with the beaten egg. Sprinkle with a few poppy seeds.
8. Bake in the reset oven for about 25 minutes, or until well risen, puffed and golden. Serve piping hot.
serving amount
serves 4
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