| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Russian | Sainsbury’s, Sainsbury8 | 4 | servings |
INGREDIENTS
| 250 | g | Puff pastry; preferably |
| ; wholemeal, thawed | ||
| ; if frozen (8oz) | ||
| Beaten egg; to glaze | ||
| 15 | g | Half-fat spread; (1/2oz) |
| 15 | g | Plain flour; (1/2oz) |
| 150 | ml | Skimmed milk; (1/4 pint) |
| 2 | tb | Chopped fresh parsley |
| 2 | Eggs; hard boiled and | |
| ; chopped | ||
| 250 | g | Smoked haddock; cooked and flaked |
| ; (8oz) | ||
| 100 | g | Mushrooms; sliced (3 1/2oz) |
| Salt and pepper | ||
| Lemon slices | ||
| Parsley sprigs |
INSTRUCTIONS
GENERAL FOR THE FILLING TO GARNISH To make the filling, place the half-fat spread, flour, milk and parsley in a saucepan and whisk continuously over a moderate heat until the sauce thickens. Cook gently for 1 minute. Add the chopped eggs, flaked fish, mushrooms, and seasoning to taste. Remove the pan from the heat and set aside to cool. Preheat the oven to Gas Mark 7/220 C/425 F. Roll out the pastry on a lightly floured surface to a 30cm (12 inch) square. Lift onto a lightly greased baking sheet. Place the filling in a 10cm (4-inch) wide strip down the centre of the pastry, leaving approximately 4cm (1 1/2 inches) at each end. Brush the pastry edges with beaten egg and cut 2.5cm (1-inch) wide strips from the filling to the edge on both sides. Fold the strips over the filling alternately to form a plait making sure that the filling is completely covered and the ends tucked under. Brush the pastry with beaten egg and bake in the oven for 20-25 minutes until golden brown. Serve hot, garnished with lemon slices and parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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