Pilchard sandwich in puff pastry

Recipe from: 10/1/1996 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 200
    g
    puff pastry, defrosted to room temperature
  • 425
    g
    pilchards in tomato sauce
  • 10
    spinach leaves, thick stalks removed
  • WHITE SAUCE
  • 45
    g
    butter
  • 45
    g
    flour
  • 300
    ml
    milk
  • salt and pepper to taste
  • pinch of nutmeg
  • TOMATO SAUCE (COULIS)
  • sauce from the pilchards
  • 55
    ml
    tomato purée
  • 1
    garlic clove, crushed
  • 5
    ml
    flour
  • 125
    ml
    white wine
  • salt and pepper to taste
 

Method

 
1. Steam spinach and drain well. Chop and chill. WHITE SAUCE 2. Melt the butter, add flour, stir in and allow to sizzle. Slowly add the milk, stirring all the time until it comes to the boil. Season to taste. 3. Add chopped spinach. 4. Drain the pilchards, reserve the juice. Halve each fish carefully into fillets. Spread a thick layer of the creamed spinach on one half of each pilchard and sandwich together with the other half. Chill in the refrigerator. 5. Roll out pastry 3 mm thick. Cut into squares of 12 cm by 15 cm. 6. Arrange pilchard sandwich on pastry square. Fold over pastry to cover fish. Make holes in the pastry to allow steam to escape. Chill again for 5 minutes. 7. Bake the pilchard sandwich in preheated 200 ºC oven for 35 minutes or until golden brown. TOMATO SAUCE 8. Heat sauce from the can of pilchards and add the tomato purée, wine and crushed garlic. Let it simmer until thick. Season to taste. GARNISH Garnish the pastry sandwiches with sliced red and green peppers and serve with a salad or mixed leaves. Serves 4 as starter or 2 as a meal.
 

Read more on: fish/seafood  |  bake
 

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