Mini fish pasties with a tartare sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | millilitres | Hot milk |
| 150 | grams | Cod fillet; skinned |
| 150 | grams | Salmon fillet; skinned |
| 1 | Onion; chopped | |
| 150 | grams | Potato; diced and |
| ; par-boiled | ||
| 1 | small | Bunc dill |
| 450 | grams | Jus Roll shortcrust pastry sheets |
| A little milk to glaze | ||
| 1 | large | Egg |
| 1 | tablespoon | White wine vinegar |
| ½ | teaspoon | English mustard powder |
| 150 | millilitres | Sunflower oil |
| 25 | grams | Capers |
| 25 | grams | Gherkins |
| 1 | small | Shallot; finely chopped |
| Selection of salad leaves | ||
Directions
FOR THE TARTARE SAUCE
Preheat oven to 230c/450f/Gas 8.
1 Heat the milk in a shallow pan. Add the cod, salmon and chopped onion.
Leave to simmer for 2-3 minutes. Drain off the milk.
2 Finely chop the dill. Cut out 4 x 15cm/6" pastry circles, rolled out quite thin.
3 Place the fish and onion mixture into a bowl and break up the fish with a fork. Stir in the par-boiled potatoes and 2 tbsp chopped dill. Season the mixture well.
4 Take two 15cm/6" pastry circles and spoon on a little of the fish mixture to one side of the circle.
5 Dampen the edges of the pastry and fold over to cover the mixture. Press the edges together.
6 Make a tiny vent with a knife. Transfer to a greased baking sheet. Brush over a little milk for a glaze. Transfer to the oven and bake for 8-10 minutes.
7 For the Tartare Sauce: Separate the egg. In a mini blender, add the egg yolk, wine vinegar and mustard powder for two minutes until pale.
8 Whisk in the oil continuously and gradually. The mixture will begin to thicken.
9 Finely chop the capers and gherkins. Stir these and the shallot into the sauce. Season to taste.
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.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.