Strawberry Jelly Pie

Use other fresh fruit with a jelly that compliments it ...

  

4 cups fresh strawberries, chopped/sliced
2 x 80g boxes strawberry jelly
1 x 40 g box sugar-free vanilla pudding mix
2 cups boiling water

In a saucepan, mix together the boiling water and sugar-free pudding mix – stir well to eliminate lumps.    Bring to a boil while stirring.

Remove from the heat and mix in the strawberry jelly powder.

Cool down to room temperature. (Important!)

Place the strawberries in a pie pan (or individual glasses).

Pour the pudding/jelly mixture over the strawberries and chill for at least an hour before serving.  Serve with yoghurt, ice cream or whipped cream.

Recipe:  ww-recipes.net/2008/06/weight-watchers-fresh-crustless-strawberry-pie-recipe-0-points/

Photo:  Alma Pretorius 

 

 

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

 

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.