300 g (12 oz) shortcrust pastry
3 herrings, filleted, cooked and flaked
2 rashers of bacon, chopped
2 apples, peeled, cored and chopped
1 large potato, grated, or boiled and chopped
salt and pepper
grated rind of 1/2 lemon
2 tbsp (25 g) 1 oz butter
milk to glaze
3 herrings, filleted, cooked and flaked
2 rashers of bacon, chopped
2 apples, peeled, cored and chopped
1 large potato, grated, or boiled and chopped
salt and pepper
grated rind of 1/2 lemon
2 tbsp (25 g) 1 oz butter
milk to glaze
method
1. Fry the bacon in the butter and put it in a bowl with the flaked fish.
2. Stir in the potato, apple and lemon rind. Season.
3. Divide the pastry into four and roll into circles.
4. Put a quarter of the filling in each circle.
5. Dampen the edges and draw together pinching the edges well.
6. Glaze with milk and bake at 220°C, 425°F, mark 7 for 10 minutes, then reduce the temperature to 180°C, 350°F, mark 4 and bake for a further 30 minutes.
2. Stir in the potato, apple and lemon rind. Season.
3. Divide the pastry into four and roll into circles.
4. Put a quarter of the filling in each circle.
5. Dampen the edges and draw together pinching the edges well.
6. Glaze with milk and bake at 220°C, 425°F, mark 7 for 10 minutes, then reduce the temperature to 180°C, 350°F, mark 4 and bake for a further 30 minutes.
serving amount
makes 4 pasties
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