Fish and Egg Square Pasties
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Bring the milk to the boil and cook the fish in it on a low temperature for 6-7 minutes. Drain but retain the milk and break the fish into small pieces.
3.
Fry the shallot in hot butter until translucent. Add the flour and the boiled milk and stir until thick.
4.
Add the eggs, parsley, fish and capers to the thick sauce and season with salt and ground black pepper. Remove from the heat and leave to cool.
5.
Roll out the puff pastry and cut into 15 x 15 cm squares. Place some of the filling in the middle and brush the edges with egg. Fold up the corners over the filling so that a small parcel is created. If desired, decorate with the remaining pastry.
6.
Brush with the remaining egg, place on a baking tray lined with grease-proof paper and bake for 25-30 minutes until golden brown.
