1 quantity Shortcrust Pastry
1 lb (450 g) potatoes, peeled and finely sliced
1 medium onion or 2 leeks, finely sliced
1 tablespoon freshly chopped parsley
pinch each of salt and freshly ground
black pepper
1 tablespoon single cream
350 g (12 oz) white fish fillets, skinned and cutinto bite-sized pieces
4 oz (100 g) hot-smoked fish fillet or smoked
salmon scraps, cut into bite-sized pieces
1 egg, beaten, for glazing
1 lb (450 g) potatoes, peeled and finely sliced
1 medium onion or 2 leeks, finely sliced
1 tablespoon freshly chopped parsley
pinch each of salt and freshly ground
black pepper
1 tablespoon single cream
350 g (12 oz) white fish fillets, skinned and cutinto bite-sized pieces
4 oz (100 g) hot-smoked fish fillet or smoked
salmon scraps, cut into bite-sized pieces
1 egg, beaten, for glazing
method
1. The pastry should be chilled for at least 30 minutes before using - some pastry experts recommend that pastry is made the day before and kept in the refrigerator for best results.
2. As all the vegetable ingredients for the filling are not pre-cooked it is important that they are sliced very thinly.
3. Roll out the pastry on a board floured with wholemeal flour (this gives a lovely speckled texture to the finished pasty). With a large side plate or small dinner plate, cut out four rounds.
4. In a large bowl, using your fingers, toss together the prepared vegetables, herbs and seasoning and moisten with the cream. Heap 2 to 3 tablespoons of this vegetable mixture in the centre of each pasty. Top each with the white and smoked fish.
5. Bring up each side of the pasty to the centre, and crimp. The filling should be generous, and teased into the pastry. If you have too little mixture the filling will shrink during cooking and your pasty will be half hollow.
6. Any holes in the pastry from stretching can be patched with left-over scraps. Using a fish slice, carefully transfer to a lightly greased baking tray and push over the crimped edge to form a crescent shape.
7. Brush the pasties with the beaten egg and bake in a hot oven 220°c (425°f) gas 7 for 10 to 15 minutes for the pastry to set and brown.
8. Then turn down the heat to moderate 180°c (350°f) gas 4 and continue to bake for about 30 minutes, until the contents have cooked deliciously in their own juices. Test that the filling is cooked with a skewer.
9. Serve immediately or wrap in aluminium foil and put in an insulated picnic bag for a picnic outing or barbecue.
2. As all the vegetable ingredients for the filling are not pre-cooked it is important that they are sliced very thinly.
3. Roll out the pastry on a board floured with wholemeal flour (this gives a lovely speckled texture to the finished pasty). With a large side plate or small dinner plate, cut out four rounds.
4. In a large bowl, using your fingers, toss together the prepared vegetables, herbs and seasoning and moisten with the cream. Heap 2 to 3 tablespoons of this vegetable mixture in the centre of each pasty. Top each with the white and smoked fish.
5. Bring up each side of the pasty to the centre, and crimp. The filling should be generous, and teased into the pastry. If you have too little mixture the filling will shrink during cooking and your pasty will be half hollow.
6. Any holes in the pastry from stretching can be patched with left-over scraps. Using a fish slice, carefully transfer to a lightly greased baking tray and push over the crimped edge to form a crescent shape.
7. Brush the pasties with the beaten egg and bake in a hot oven 220°c (425°f) gas 7 for 10 to 15 minutes for the pastry to set and brown.
8. Then turn down the heat to moderate 180°c (350°f) gas 4 and continue to bake for about 30 minutes, until the contents have cooked deliciously in their own juices. Test that the filling is cooked with a skewer.
9. Serve immediately or wrap in aluminium foil and put in an insulated picnic bag for a picnic outing or barbecue.
serving amount
serves 4
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