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 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
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