Pilchards Puff Pastry Open Pie

Serves 4

1 roll puff pastry, defrosted, kept in fridge

2 medium onions, chopped

1 cup raw spinach, chopped

1 cup raw green & purple cabbage, shredded

Spices

Grated cheese

1 x 400 g tin Pilchards in tomato sauce, drained, kept whole

Olive oil

Carefully rinse the pilchards (my can had 7) under the tap – keep whole.   

Preheat oven to 200 oC.  Stir-fry in a pan on stove top the onions with the spinach and cabbage while the oven heats up.  On a floured baking sheet, unroll the puff pastry – DON’T ROLL IT OUT WITH ROLLING PIN – just unroll it from the blue plastic.   

Mine was a bit long, so I placed grated cheddar cheese on the 2 short edges and rolled it over so that it fits on the sheet.  Leave a border on the long sides – prick the inside part of the pastry, brush with olive oil.  Place the onion-veg mixture on top.  Top with the whole Pilchards and then grated cheese.  Bake for 25 – 30 minutes.

Recipe and photo:  Alma Pretorius