450 g (1 lb) smoked haddock, skinned and boned
1 large onion, chopped
50 g (2 oz) butter or margarine
2 hard-boiled eggs, chopped
2 tablespoons chopped parsley
2 tablespoons natural yogurt
salt and pepper
1 (368 g (13 oz) packet frozen puff pastry, defrosted
beaten egg to glaze
1 large onion, chopped
50 g (2 oz) butter or margarine
2 hard-boiled eggs, chopped
2 tablespoons chopped parsley
2 tablespoons natural yogurt
salt and pepper
1 (368 g (13 oz) packet frozen puff pastry, defrosted
beaten egg to glaze
Garnish
watercress sprigs
tomato lily
tomato lily
method
1. Grease two baking trays. Cut the fish into small pieces and cook with the onion in the butter or margarine for 5 minutes. Mix the hard-boiled eggs, parsley, yogurt and seasoning with the fish and onion. Leave to cool while preparing the pastry envelopes.
2. Divide the pastry into four and roll into 1 8-cm/7-in squares. Divide the fish mixture between the squares, keeping it well in the centre.
3. Dampen the edges of the pastry with a little water and bring the four corners to the centre, pressing well together to seal. Glaze the pastry envelopes with beaten egg, transfer to the baking trays and bake in a hot oven for 15 - 20 minutes, until golden.
4. Serve immediately, garnished with watercress and a tomato lily.
2. Divide the pastry into four and roll into 1 8-cm/7-in squares. Divide the fish mixture between the squares, keeping it well in the centre.
3. Dampen the edges of the pastry with a little water and bring the four corners to the centre, pressing well together to seal. Glaze the pastry envelopes with beaten egg, transfer to the baking trays and bake in a hot oven for 15 - 20 minutes, until golden.
4. Serve immediately, garnished with watercress and a tomato lily.
serving amount
serves 4
rate this recipe
5.5
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