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Plaice and Mushroom Turnovers

These delicious individual pies make a warming family lunch or supper dish.

ingredients

serves 4
4 plaice fillets, skinned
Salt and pepper
120 ml (4 fl oz) milk
120 g (4 oz) button mushrooms, trimmed and thinly sliced
2 tbsps butter Juice 1 lemon
3 tbsps hazelnut, or lemon, stuffing mix
340 g (12 oz) puff pastry
Beaten egg, for glazing Poppy seeds, for sprinkling

method

1. Season the plaice fillets and roll them up Swiss roll fashion. Secure each roll with a cocktail stick and poach gently in the milk for about 10 minutes in a preheated oven, 180°C (350°F)/Gas Mark 4.

2. Drain the fish and allow it to cool. Remove the cocktail sticks. Increase the oven temperature to 200°C (400°F) Gas Mark 6.

3. Put the mushrooms and butter into a pan with the lemon juice. Cook over a moderate heat for about 5 minutes.

4. Allow the mushrooms to cool and then stir in the stuffing mix.

5. Roll out the pastry, quite thinly, into 4 circles, each 6 inches in diameter. Brush the edges with beaten egg.

6. Put a fish roll into the centre of each pastry circle and top with a quarter of the mushroom mixture. Pull the pastry edges up and over the fish and pinch together to seal.

7. Place the turnovers on a greased baking sheet and glaze with the beaten egg. Sprinkle with a few poppy seeds.

8. Bake in the reset oven for about 25 minutes, or until well risen, puffed and golden. Serve piping hot.

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