Recipes

METHOD

1. Pilchard Mayo:
2. Remove the pilchards from the tins, remove and discard the bones using a fork (this is an optional step as it is totally safe to eat the bones) and place into a shallow bowl.
3. Add the mayonnaise and cheese to the pilchards and mix well, but gently to keep some nice chunks.
4. Pies:
5. Preheat the oven to 180°C and grease a muffin tin. Flour the work surface.
6. Roll out the puff pastry and cut out discs (large enough to be pressed into a muffin tin with a 1,5cm overhang). Line each of the greased cups of the muffin tin with the puff pastry discs. Brush the overhang of pastry with beaten egg to secure the pastry sticking to the lids during baking.
7. Cut out 12 smaller pastry circles from the remaining pastry, to form the lids.
8. Spoon the pilchard mayo mixture into the muffin tin cups and cover with the pastry lids. Pinch the edges of the pastry cups together to seal. Use a sharp knife to make small incisions in the pastry lids.
9. Brush beaten egg over the top of each pie. Bake 15 - 20 minutes until golden and crisp. Cool on a wire rack for 5 minutes and enjoy!