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Preparation time 20 - 25 minutes, Cooking time 35 minutes, Oven temperature 180°C, 350°F, gas 4, Calories 570 per portion

For the filling

For the shortcrust pastry

1. Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough. Roll out on a lightly floured board to line a 20 cm (8 in) flan dish or ring. Bake blind in a moderate oven for 15 - 20 minutes (see Cook's Tip below).

2. Meanwhile, simmer the kipper fillets in boiling water for 7 - 10 minutes. Drain and flake. Melt the butter or margarine over a low heat, add the flour and cook for 2 minutes, stirring continuously, then gradually add the milk, stirring, until the sauce boils and thickens.

3. Reduce the heat and simmer for a few minutes, then add the flaked fish, lemon juice, chopped eggs, sage and seasoning. Pour into the pastry case and bake in the oven for a further 10 minutes. Serve hot, garnished with parsley and tomato.

Cook's Tip
To bake blind, place a sheet of greaseproof paper in the pastry case. Sprinkle in baking beans or dried peas. Bake as directed then remove the peas and paper.

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