397 g (14 oz) packet frozen puff pastry, thawed
450 g (1 lb) haddock fillet, skinned and cut into 4 pieces
213 g (7 1/2 oz) can creamed mushrooms
5 ml (1 tsp) lemon juice
20 ml (4 tsp) capers, chopped
15 ml (1 tbsp) chopped fresh chives or 5 ml (1 tsp) dried
salt and freshly ground pepper
1 egg, beaten, for glazing
450 g (1 lb) haddock fillet, skinned and cut into 4 pieces
213 g (7 1/2 oz) can creamed mushrooms
5 ml (1 tsp) lemon juice
20 ml (4 tsp) capers, chopped
15 ml (1 tbsp) chopped fresh chives or 5 ml (1 tsp) dried
salt and freshly ground pepper
1 egg, beaten, for glazing
method
1. On a lightly floured surface, roll the pastry into a 40 cm (16 inch) square. Using a sharp knife, cut into four squares, trim the edges and reserve the trimmings. Place the squares on dampened baking sheets.
2. Place a piece of fish diagonally across each of the pastry squares.
3. Combine the creamed mushrooms, lemon juice, capers, chives, and seasoning. Mix well, then spoon over the fish.
4. Brush the edges of each square lightly with water. Bring the four points of each square together and seal the edges to form an envelope. Decorate with the pastry trimmings and make a small hole in the centre of each parcel.
5. Glaze the pastry with beaten egg and bake in the oven at 220°C (425°F) mark 7 for about 20 minutes, or until the pastry is golden brown and well risen.
2. Place a piece of fish diagonally across each of the pastry squares.
3. Combine the creamed mushrooms, lemon juice, capers, chives, and seasoning. Mix well, then spoon over the fish.
4. Brush the edges of each square lightly with water. Bring the four points of each square together and seal the edges to form an envelope. Decorate with the pastry trimmings and make a small hole in the centre of each parcel.
5. Glaze the pastry with beaten egg and bake in the oven at 220°C (425°F) mark 7 for about 20 minutes, or until the pastry is golden brown and well risen.
serving amount
serves 4
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