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lucky star pilchards in sweet chilli sauce

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35

6-8

6

CHEESY PILCHARD PULL-APART RING

INGREDIENTS

  • For the cheesy pilchard filling:
  • 1 tin (400g) Lucky Star Pilchards in Sweet Chilli Sauce
  • 3 tbsp mayonnaise
  • ½ tsp each salt and pepper
  • 4 tbsp chopped coriander, plus extra for the garnish
  • 1½ cups grated cheddar cheese
  • For the dough:
  • 4 cups self-raising flour
  • 2 cups plain yoghurt
  • 1 tsp salt
  • To assemble:
  • 1 egg, beaten
  • Serving suggestion:
  • Chutney
  • Garden salad

METHOD

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. For the cheesy pilchard filling:
  3. Remove the Lucky Star Pilchards in Sweet Chilli Sauce from the tin and remove the bones using a fork. *Chef’s Tip: It is not necessary to remove the bones as they are safe to eat!
  4. Place the pilchards and the sauce from one of the tins into a bowl and add in the mayonnaise, salt and pepper and mix well to combine. *Chef’s Tip: Freeze the leftover sauce in an ice tray to use for other meals!
  5. Add in the chopped coriander and 1 cup of cheese and stir well to combine. Set aside.
  6. For the dough:
  7. Prepare the dough by combining the flour, yoghurt and salt in a bowl and mixing until it comes together.
  8. Turn the dough out onto a lightly floured surface and knead until smooth, about 8 minutes.

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