Preparation time 20 - 25 minutes,
Cooking time 35 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 570 per portion
225 g (8 oz) plain flour
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
beaten egg to glaze
for the filling
225 g (8 oz) kipper fillets
40 g (1 1/2 oz) butter or margarine
40 g (1 1/2 oz) plain flour
450 ml (3/4 pint) milk
2 tablespoons lemon juice
2 hard-boiled eggs, chopped
1/2 teaspoon dried sage
salt and pepper
for the shortcrust pastry
1. Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough. Roll out on a lightly floured board to line a 20 cm (8 in) flan dish or ring. Bake blind in a moderate oven for 15 - 20 minutes (see Cook's Tip below).
2. Meanwhile, simmer the kipper fillets in boiling water for 7 - 10 minutes. Drain and flake. Melt the butter or margarine over a low heat, add the flour and cook for 2 minutes, stirring continuously, then gradually add the milk, stirring, until the sauce boils and thickens.
3. Reduce the heat and simmer for a few minutes, then add the flaked fish, lemon juice, chopped eggs, sage and seasoning. Pour into the pastry case and bake in the oven for a further 10 minutes. Serve hot, garnished with parsley and tomato.
To bake blind, place a sheet of greaseproof paper in the pastry case. Sprinkle in baking beans or dried peas. Bake as directed then remove the peas and paper.
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