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> Smoked Fish Pasties, Leith Cookery School, London
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Catriona 
Posted: 02-Apr-2004, 09:19 AM
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500g pack of puff pastry (ready made)
Beaten egg, for glzing

Filling
5 oz smoked cod or haddock cut into 1 inch pieces
5 oz hot smoked trout, cut into 1 inch pieces
3 spring onins, finely sliced on the diagonal
6 new potatoes, boiled and diced (small waxy ones)
3 tablespoons double cream
black pepper, salt to taste
squeeze of lemon juice

Preheat oven to 400F/gas mark 6

In a bowl gently mix together the filling ingredients, season with salt and pepper.

Roll pastry out to the thickness of a fifty pence piece and cut into eight circles approx 7 inch in diameter. Place filling in centre of each circle.

Moisten edges with a little water, pull up the edges and 'crimp' together. Place on a baking sheet and then brush with a little beaten egg. Cover and place in a fridge for about 20 minutes or so. Bake in the preheated oven for 20 to 25 mins or until golden brown.

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Shadows 
Posted: 02-Apr-2004, 06:42 PM
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UMMM! Can't wait to try this one!

I did chuckle though... the title caught me off guard! Here in the US pasties are the little things that strippers cover part of their anatomy with... and smoked fish just stuck me as funny!!! LOL!!! Sorry!

But really the recipe sounds good and I intend to try it, thanks!


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Aon_Daonna 
Posted: 03-Apr-2004, 03:01 PM
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Aren't pasties cornish?


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Catriona 
Posted: 03-Apr-2004, 04:56 PM
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Although the most well-known British pahhhhsteee is Cornish, the term is used for any food enclosed in pastry and 'crimped' at either the top or the side.
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Aon_Daonna 
Posted: 04-Apr-2004, 03:02 PM
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hmm, good to know =) I like them things, great for taking for lunch
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