INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
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Calories: 520
Calories From Fat: 269
Total Fat: 30.1g
Cholesterol: 156.9mg
Sodium: 934.5mg
Potassium: 613mg
Carbohydrates: 36.1g
Fiber: 3.4g
Sugar: 1.9g
Protein: 27.4g