Yield: 4 Servings
|10 ounces||Packet Jus-rol Shortcrust Pastry, thawed|
|2 ounces||Fennel, finely chopped|
|2 \N||Spring onions finely chopped|
|4 ounces||Herring roes|
|\N \N||Parsley for garnish|
Roll out the pastry thinly and use to line four 7.5cm (3in) fluted flan tins. Bake blind. In a frying pan melt the butter, add the fennel and spring onions; cook gently for about 5min or until softened. Remove any veins from roes and add to the pan; cook for 2-3 min until firm. Season. Remove the roes from pan, chop into 5mm (¼ in) pieces and spoon into pastry cases. Top up with the vegetable mixture. Garnish with parsley. Serve warm.
Source: Jus-rol: Pastry for today