Fish parcels

Recipe from: 11/11/1993 12:00:00 AM
Ingredients 9
Servings 4
Time 20 minutes

Ingredients

  • 400
    g
    frozen puff pastry, defrosted
  • 1
    egg, separated
  • 400
    g
    frozen haddock
  • milk or water
  • 285
    g
    creamed mushrooms
  • 5
    ml
    lemon juice
  • 20
    ml
    capers, coarsely chopped
  • 30
    ml
    spring onions, chopped
  • salt and pepper to taste
 

Method

20 minutes
 
Preheat the oven to 200 ºC (400 ºF). Grease a baking sheet. Roll out the dough until slightly thinner and cut it into 4-6 fairly large squares. Brush the pastry with the lightly whisked egg white. Meanwhile, cook the haddock (cut into 4-6 pieces while still half frozen) in a little milk or water until done and, no longer glassy. Place a piece of fish in the centre of each pastry square. Combine the remaining ingredients and spoon on top of the fish. Fold the four corners of the pastry to the centre so that a parcel is formed and press the edges firmly together. Cut out pastry patterns from the remaining pastry and use these to decorate the pastry parcels. Brush with lightly beaten egg yolk and bake for about 20 minutes or until the pastry is puffed out and golden brown. Serve hot. Makes 4-6 parcels.
 

Read more on: fish/seafood  |  bake
 

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