| 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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