Fish packed calzone

By Drum Digital
22 May 2015

Calzone is a folded pizza, great for clearing out the cupboard and fridge by packing all your favourite ingredients in dough. Try out pilchards this way.

Serves 4-6

Preparation: 15 min

Cooking: 35 min


400 g shortcrust pastry


1 onion, chopped

4 potatoes, cubed

5 ml (1 t) turmeric

15 ml (1 T) coriander seeds

5 ml (1 t) medium curry powder

400 g pilchards

250 ml (1 c) chicken stock

1 egg

Preheat the oven to 180 °C. Line a baking sheet with baking paper.

1      Filling In a saucepan sauté the onions over medium heat until soft and lightly browned.

2      Add the potatoes and fry with the onions until almost soft. Add the turmeric, coriander seeds and curry, stirring until fragrant. Add the pilchards and stock, simmer for 15 minutes or until the stock has reduced.

3      Crust On a floured surface divide the pastry in 4 and roll out each piece to form a circle. Scoop the filling on one side of the pastry.

4      Brush the pastry edges with egg wash, seal and place on a baking sheet. Repeat the process. Egg wash the top and bake for 15 minutes or until golden.

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