Name: Warm Roe and Fennel Tartlets
Ingredients: 10 oz Packet Jus-rol Shortcrust Pastry, thawed; 1 oz Butter; 2 oz Fennel, finely chopped; 2 Spring onions finely chopped; 4 oz Herring roes; Parsley for garnish

CATEGORY	CUISINE	TAG	YIELD
		Jusrol	4	Servings

INGREDIENTS

10	oz	Packet Jus-rol Shortcrust Pastry, thawed
1	oz	Butter
2	oz	Fennel, finely chopped
2		Spring onions finely chopped
4	oz	Herring roes
		Parsley for garnish

INSTRUCTIONS

Roll out the pastry thinly and use to line four 7.5cm (3in) fluted flan
tins. Bake blind. In a frying pan melt the butter, add the fennel and
spring onions; cook gently for about 5min or until softened. Remove any
veins from roes and add to the pan; cook for 2-3 min until firm. Season.
Remove the roes from pan, chop into 5mm (1/4 in) pieces and spoon into
pastry cases. Top up with the vegetable mixture. Garnish with parsley.
Serve warm.
Source: Jus-rol: Pastry for today
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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