Fish and Vegetable Pasties
1/2 cup water
1/4 cup lemon juice
1/4 cup white vinegar
4 green shallots, chopped
300g cod fillets, or other white fish fillets, chopped
2 egg yolks
2 tbsp sour cream
1 small chicken stock cube, crumbled
1 cup tasty cheese, grated
1 tbsp. fresh parsley, chopped
1 cup cooked mixed vegetables
2 sheets ready rolled puff pastry
1 egg, lightly beaten 1 tbsp sesame seeds
Combine water, lemon juice, vinegar and shallots in medium frying pan, cover and bring to the boil.
Reduce heat, add fish, simmer for 5 minutes.
Strain fish from stock, discard stock.
Combine egg yolks, sour cream, stock cube, cheese and parsley in medium bowl.
Stir in fish and vegetables.
Divide mixture into 4 portions.
Cut 2 x 12cm circles from each sheet of pastry.
Divide filling between pastry circles, fold in half, pinch edges together with fingers.
Place each pastie upright on greased oven tray, brush with egg and sprinkle with sesame seeds.
Bake in a moderately hot oven for about 20 minutes or until golden brown.
Stand for 10 minutes before serving.
This recipe can be prepared several hours before cooking, keep covered and in fridge.