Pilchard Mayo Pies banner
Cooking Time Icon

Cooking Time
20 Minutes

Serves Icon



  • Pilchard Mayo
  • Lucky Star Pilchards in Sweet Chilli Sauce 2 cans (400 g each)
  • Mayonnaise (90 ml)
  • Cheddar cheese, grated 1 cup (250 ml)
  • Pies
  • Puff pastry (2 rolls)
  • Egg, beaten 1
  • Flour to dust work surface


  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!


other recipes you may like



A simple pie with a Pilchard Twist. Try the Pilchard Mayo Pies made with our Lucky Star Pilchards Sweet Chilli Sauce that serves 6. Bake 15 - 20 minutes until golden and crisp. And then cool on a wire rack for 5 minutes.


ANSIE’S Pilchard Delight

Try Ansie’s Delight for a proper feast! The delight is best paired with Basil & Fish Sauce that is sure to delight your taste buds! Lucky tip: Garnish and serve with salad.


CHEF TSHEPISO'S Romaine Salad and Sardine Aioli

Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.

Click here for full T's & C's

thank you for signing up to our newsletter!