Publications
Serves 4-6 Preparation: 15 min Cooking: 35 min
CRUST
- 400 g shortcrust pastry
FILLING
- 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.
