Mackerel and Apple Pasties
recipe
Mackerel and Apple Pasties
No commentsIngredients
- 350g mackerel steaks in brine
- 1 Granny Smith apple, peeled, cored and diced
- 1 tsp wholegrain mustard
- ½ tsp ground mace
- 140ml fresh soured cream with garlic and herbs
- 2 tbsp freshly chopped parsley (optional)
- salt and freshly ground black pepper
For the pastry
- 500g ready-to-use shortcrust pastry
- sliced tomato and spring onion salad, to serve
Serves:
4
Preparation:
20
Cook Time:
20
Total Time:
40min
Directions
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- Preheat the oven to //gas mark and lightly grease a baking sheet. Drain the mackerel, scrape off the skin with a fork, flake the fish and remove the bones. Mix with all the remaining filling ingredients, adding the chopped parsley if you wish, and season to taste.
- Roll out the pastry on a lightly floured surface until about m/&#in thick, then cut out x cm/n circles &# use a side plate as a guide. Brush the edges of the pastry circles with a little milk, then divide the pasty filling among the four circles. Carefully bring the pastry together over the top of the filling, pinching the edges together.
- Transfer the pasties to the baking sheet, then press the edges together between your fingers to make a decorative edge. Brush the pasties with milk, and cook in the oven for minutes until lightly browned. Serve with a salad of sliced tomatoes and spring onion.
Source: Tesco
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