Competition

Pilchard Mayo Muffin Tin Pies

Closed on: 1 Mar 2020

Lucky Star

2 cans Lucky Star pilchards in Sweet Chilli Sauce
90 ml mayonnaise

For the Pilchard Mayo Pies:

2 rolls of puff pastry
Flour, to dust the work surface
Pilchard mayo
1 egg, beaten (egg wash)

Serving suggestions:

Mayonnaise
Tomato sauce
Mustard

Method:

For the Pilchard Mayo:

1. Remove only 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.

2. Add the mayonnaise to the pilchards and mix well, but gently to keep some nice chunks.

For the Pilchard Mayo Pies:

1. Pre-heat the oven to 180 °C and grease a muffin tin.

2. Flour the work surface. Roll out the puff pastry and cut out discs (large enough to be pressed into a muffin tin with a 1.5cm overhang).

3. Line each of the greased cups of the muffin tin with the puff pastry discs. Brush the overhang of pastry with egg wash to secure the pastry sticking to the lids during baking.

4. Cut out 12 smaller pastry circles from the remaining pastry, to form the lids.

5. Spoon the pilchard mayo mixture into the muffin tin cups and cover with the pastry lids.

6. Pinch the edges of the pastry cups together to seal.

7. Use a sharp knife to make small incisions in the pastry lids.

8. Beat the egg and brush over the top of each pie.

9. Bake 15 – 20 minutes until golden & crisp.

10. Cool on a wire rack for 5 minutes and ENJOY!


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