3/8 cup (40 g) plain flour, sieved
2 tbsp (25 g) 1 oz butter
2 oz (50 g) cheese, grated
pinch of cayenne pepper
beaten egg to glaze
2 tbsp (25 g) 1 oz butter
2 oz (50 g) cheese, grated
pinch of cayenne pepper
beaten egg to glaze
for the filling
2 oz (50 g) plain or
smoked cooked haddock fillet, skinned and chopped
1 tbls (15 g) 1/2 oz butter
25 g (1 oz) cheese, grated
1/2 egg, beaten
salt pepper
smoked cooked haddock fillet, skinned and chopped
1 tbls (15 g) 1/2 oz butter
25 g (1 oz) cheese, grated
1/2 egg, beaten
salt pepper
method
1. For the pastry, sift the flour into a bowl and rub in the butter and half the cheese.
2. Stir in the cayenne and bind to a dough with a little water. Allow to rest for 10 minutes.
3. Meanwhile, mix together the filling ingredients.
4. Roll out the dough to about 3 mm (1/8 inch) thick and cut out 5 cm (2 inch) rounds.
5. Divide the filling between the rounds. Brush the edges of the rounds with beaten egg and fold into three to make triangles.
6. Place the triangles on a baking sheet and brush all over with beaten egg. Sprinkle with the rest of the cheese.
7. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 10 to 15 minutes or until the triangles are golden brown.
2. Stir in the cayenne and bind to a dough with a little water. Allow to rest for 10 minutes.
3. Meanwhile, mix together the filling ingredients.
4. Roll out the dough to about 3 mm (1/8 inch) thick and cut out 5 cm (2 inch) rounds.
5. Divide the filling between the rounds. Brush the edges of the rounds with beaten egg and fold into three to make triangles.
6. Place the triangles on a baking sheet and brush all over with beaten egg. Sprinkle with the rest of the cheese.
7. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 10 to 15 minutes or until the triangles are golden brown.
serving amount
serves 4
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