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

 

Puff pastry pizza with Pilchards

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

 

 

Frozen Haddock Pie

1 roll puff pastry, defrosted

Potato bake (optional)

2 frozen Haddock fillets

1 egg, beaten

 

Preheat oven to 200 oC.  Flour a baking sheet.  Unroll the puff pastry and halve it.  Roll out each half.  Place some of the potato bake on the pastry, top with frozen Haddock fillet, close the pastry, seal the edges with a fork and brush with beaten egg.  Bake for 30 minutes.

 

 

PUFF PASTRY SAUSAGE ROLLS

1 x 400g ready-made puff pastry, thawed

450 g raw sausage (boerewors)

1 egg, beaten

Chutney / ketchup (optional)

Seeds for topping (optional)

Preheat oven to 200 oC. Spray baking sheet (or place baking paper on). Unroll the pastry onto the baking sheet (landscape). Remove the casing from the sausage. Cut the pastry lengthwise into half.

Place the sausage meat in the center of each pastry half, leaving an edge around. Squirt some chutney / ketchup onto the meat (optional). Brush the pastry with beaten egg – roll the pastry around the meat to form a log. 

Turn the roll that the seam is under. Seal the edges with fork. With sharp knife, cut diagonal slashes. Wipe the knife and cut the rolls into pieces. Wipe the knife again in between each cut. Don't forget not to press too hard. Make sure there’s room for the sausage roll to expand. Brush with egg. Bake for 15 – 20 minutes, till golden brown (depending on your oven). Let cool for 5 minutes.

https://feastgloriousfeast.com/puff-pastry-sausage-rolls/