Fishing Net Pies
recipe
Fishing Net Pies
No commentsIngredients
- 375g frozen puff pastry, defrosted
- 150g green cabbage leaves, with central stalk cut out
- 50g full-fat soft cheese
- 50g fromage frais
- 200g tuna in brine, drained
- 100g prawns, defrosted if frozen
- 1 tomato, deseeded and diced
- grated zest of 1 unwaxed lemon
- milk, for brushing
- salt and freshly ground black pepper
Serves:
4
Preparation:
35
Cook Time:
35
Total Time:
70min
Directions
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- Preheat the oven to //gas mark Cut m/n circles out of the pastry and line patty tins. Reserve the remaining pastry to make the lattice tops.
- Bring a large pan of water to the boil and cook the cabbage leaves for seconds. Remove the leaves with a slotted spoon and refresh them in a bowl of cold water. Drain thoroughly and dry well on a clean tea towel. Roll the cabbage leaves and shred finely.
- Soften the soft cheese in a bowl and blend in the fromage frais. Stir in the tuna, prawns, tomato and lemon zest and season well to taste. Divide the mixture among the pastry cases and top with the cabbage.
- Brush the edges of the pastry cases with milk. Cut m-m wide strips from the remaining pastry and lay two strips across the patties one way, pressing them firmly on to the edges to attach them. Brush with milk and lay two strips over them at right angles to make a lattice effect, attaching them in the same way. Cook towards the centre of the oven for - minutes until the pastry looks crisp and golden. Allow the pies to cool, then remove from the tins.
Source: Tesco
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