Ingredients

The following ingredients have 4 Servings
  • 2 cups milk
  • 3 cups Kipper (ready to eat)
  • 1 shallot (finely diced)
  • 0.25 cup butter
  • 0.333 cup flour
  • 3 hard boiled eggs (chopped)
  • 0.5 bunch parsley (chopped)
  • 2 Tbsps Caper
  • 11 ozs ready-made Puff pastry
  • 1 egg

Instruction

  • Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
  • Bring the milk to the boil and cook the fish in it on a low temperature for 6-7 minutes. Drain but retain the milk and break the fish into small pieces.
  • Fry the shallot in hot butter until translucent. Add the flour and the boiled milk and stir until thick.
  • Add the eggs, parsley, fish and capers to the thick sauce and season with salt and ground black pepper. Remove from the heat and leave to cool.
  • Roll out the puff pastry and cut into 15 x 15 cm squares. Place some of the filling in the middle and brush the edges with egg. Fold up the corners over the filling so that a small parcel is created. If desired, decorate with the remaining pastry.
  • Brush with the remaining egg, place on a baking tray lined with grease-proof paper and bake for 25-30 minutes until golden brown.