Fish Envelopes
Ingredients
- 1 lb smoked haddock skinned and boned
- 1 large onion chopped
- 2 oz butter or margarine
- 2 hard-boiled eggs chopped
- 2 tablespoons chopped parsley
- 2 tablespoons natural yogurt
- salt and pepper
- 13 oz packet frozen puff pastry defrosted
- beaten egg to glaze
garnish
- watercress sprigs
- tomato lily
Instructions
- 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.
- 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.
- 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.
- Serve immediately, garnished with watercress and a tomato lily.
Calories: 813 kcal
Carbohydrates: 45 g
Protein: 41 g
Fat: 52g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 253 mg
Sodium: 1249 mg
Potassium: 644 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 814 IU
Vitamin C: 5 mg
Calcium: 108 mg
Iron: 5 mg