| 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.
A Message from our Provider:
“There’s hope. There’s God.”