Name: Fish wheels
Yield: 4 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 10.00 ml Baking powder; 2.00 ml salt; 30.00 ml butter; 200.00 ml milk; 1.00 onion small, chopped; 1.00 green pepper seeded and chopped; oil; 350.00 ml hake cooked, flaked; 50.00 ml mayonnaise; 1.00 eggs lightly whisked; 1.00 lemon zest and juice; 2.00 ml mustard powder; salt and freshly ground black pepper to taste; cheddar cheese grated, for sprinkling

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Ingredients (15)

SCONE DOUGH

500.00 ml	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
30.00 ml	butter
200.00 ml	milk

FILLING

1.00	onion — small, chopped
1.00	green pepper — seeded and chopped
	oil
350.00 ml	hake — cooked, flaked
50.00 ml	mayonnaise
1.00	eggs — lightly whisked
1.00	lemon — zest and juice
2.00 ml	mustard — powder
	salt and freshly ground black pepper — to taste
	cheddar cheese — grated, for sprinkling

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Method:

Preheat the oven to 200 ºC (400 ºF). Grease a deep 24 cm ovenproof dish with margarine.
Sift together the dry ingredients and rub in the butter till well blended. Add the milk and mix with a spatula till just blended. On a lightly floured surface, roll out the pastry into a 1 cm thick rectangle.
Sauté onion and green pepper in oil till soft. Add remaining ingredients except the Cheddar cheese and mix. Spread the pastry evenly with the mixture and roll up lengthwise. Cut into slices, about 1,5 cm wide, and arrange in the prepared dish. Sprinkle with cheese and bake for about 25-30 minutes or till the pastry is pale brown.
Serve with tomato sauce or tartare sauce.
Serves 4.