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Smoked Mackerel Pie |
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| Serves 3 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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Ingredients |
500g smoked mackerel (prepared, boned weight)
1tbsp tarragon leaves
325g sheet puff pastry
200ml crème fraîche
a little beaten egg, for glazing
2 tsp wholegrain mustard
handful of parsley leaves
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Set the oven at 200°C (l80°C
fan) gas mark 6. Put the mackerel in a bowl, then add the
creme fraiche, mustard, a little salt and some black
pepper. Chop the parsley and tarragon leaves and add them
to the smoked mackerel.
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Gent!y toss the mixture
together and set aside. Cut the sheet of puff pastry in
half, then roll each into a rectangle about 24cm x 17cm.
Place one on a parchment-lined baking sheet, then pile the
mackerel on top, shaping it into a shallow block and
leaving a couple of centimetres of bare pastry around the
edge.
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Brush the pastry edge with
beaten egg, then lay the second piece of pastry on top.
Press the sides to seal, pushing down firmly to prevent
any leaks. Brush the top with the remaining beaten egg and
score lines across the surface.
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Bake for 40 minutes until
crisp and golden.
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