MENU
 
 
  • Mini Fish Pasties With A Tartare Sauce

    0 votes

    Ingredients

    • 300 ml Warm lowfat milk
    • 150 gm Cod fillet, skinned
    • 150 gm Salmon fillet, skinned
    • 1 x Onion, minced
    • 150 gm Potato, diced and par-boiled
    • 1 sm Bunc dill
    • 450 gm Jus Roll shortcrust pastry sheets
    •     A little lowfat milk to glaze
    • 1 lrg Egg
    • 1 Tbsp. White wine vinegar
    • 1/2 tsp English mustard pwdr
    • 150 ml Sunflower oil
    • 25 gm Capers
    • 25 gm Gherkins
    • 1 sm Shallot, finely minced
    •     Selection of salad leaves

    Directions

    1. Preheat oven to 230c/450f/Gas 8.
    2. 1 Heat the lowfat milk in a shallow pan. Add in the cod, salmon and minced onion.
    3. Leave to simmer for 2-3 min. Drain off the lowfat milk.
    4. 2 Finely chop the dill. Cut out 4 x 15cm/6" pastry circles, rolled out quite thin.
    5. 3 Place the fish and onion mix into a bowl and break up the fish with a fork. Stir in the par-boiled potatoes and 2 tbsp minced dill. Season the mix well.
    6. 4 Take two 15cm/6" pastry circles and spoon on a little of the fish mix to one side of the circle.
    7. 5 Dampen the edges of the pastry and fold over to cover the mix. Press the edges together.
    8. 6 Make a tiny vent with a knife. Transfer to a greased baking sheet. Brush over a little lowfat milk for a glaze. Transfer to the oven and bake for 8-10 min.
    9. 7 For the Tartare Sauce: Separate the egg. In a mini blender, add in the egg yolk, wine vinegar and mustard pwdr for two min till pale.
    10. 8 Whisk in the oil continuously and gradually. The mix will begin to thicken.
    11. 9 Finely chop the capers and gherkins. Stir these and the shallot into the sauce. Season to taste.
    12. 10 Arrange some salad leaves and a dollop of tartare sauce onto the serving plate. Remove the pasties from the oven and transfer to the serving plate.

    Similar Recipes

    Leave a review or comment