Fish pasties
Ingredients
15
Steps
7
Serves
4
Cook Time
75-80 Min
Ingredients
For the filling
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Preheat the oven to 200°C/400°F/Gas mark 6.
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To make the pastry, sift the flour and salt together into a large bowl. Add the butter, and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Add just enough of the cold water to form a dough. Knead briefly until smooth. Wrap in cling film and leave to chill in the refrigerator for 30 minutes.
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To make the filling, melt half the butter in a large frying pan over a low heat. Add the leek, onion and carrot, and cook gently for 7–8 minutes until the vegetables are softened. Remove from the heat and leave to cool slightly.
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Put the vegetable mixture into a bowl, and add the potato, cod, vinegar, remaining butter, cheese and tarragon. Season with salt and pepper.
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Remove the pastry from the refrigerator, and roll out thinly. Using a pastry cutter, press out four 19cm/7 1⁄2in discs. Divide the filling between the discs.
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Moisten the edges of the pastry, and fold over to form a half-moon. Pinch and crimp the edges to seal. Put the pasties on a lightly greased baking tray. Brush generously with the beaten egg.
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Bake in the oven for 15 minutes. Remove from the oven, and brush again with the egg glaze. Return to the oven for a further 20 minutes until the pastry is golden. Serve warm.