Tuna & Mackerel Pasties

 

Ingredients:


12 oz self raising flour

6 oz vegetable suet

1 or 2 tablespoons of dried mixed herbs - to taste

1 large egg, lightly beaten with 2 tablespoons of milk


Filling:

1 7oz can of tuna flakes in spring water or brine (drained)

1 5oz can Mackerel in brine (drained)

2 hardboiled eggs

2 heaped tablespoons of mayonnaise

3 small stems of celery, washed and sliced finely OR 1 large onion, chopped finely

1 teaspoon of Cayenne Pepper (adjust to taste)

Salt & Pepper to taste, if desired.


Method:


Make pastry by mixing the flour, suet, herbs and the beaten egg & milk, with a little extra milk if required, to make stiff, pliable, dough.


Roll out the pastry quite thinly (quarter inch or a little less) and use a saucer or very small plate to cut out 9 rounds.


Roughly chop the hard boiled eggs, separate the flakes of fish and then combine all the filling ingredients in a bowl.


Place a good tablespoon of the filling in the centre of each pastry disc then generously wet the edge of the pastry with milk. Bring the edges together and pinch well to make a good crimped seal.


Place the pasties onto a baking sheet lined with baking parchment and bake for 30 - 35 minutes at gas mark 6.


May be served hot or cold.