Friday, September 30, 2011

Baked sardine and tomato roll



Ingredients

·         225g suet pastry
·         125g canned sardines
·          tomato purée
·         Salt and pepper

Method

1.       Heat the oven to 200⁰C
2.       Place the suet pastry on a lightly floured surface and roll out to a  rectangle 20x25 cm.  Trim edges to form a neat rectangle.
3.       Drain the  sardines and mash with a fork. Add tomato purée to taste. Season lightly with salt and pepper.
4.       Spread the sardine mixture to within 1 cm  of the pastry edges.
5.       Turn in the edges  of the pastry, mitre the corners and roll up from one short edge.
6.       Oil a large piece of kitchen foil. Wrap and seal the suet roll in it, leaving room inside the parcel for the pastry to expand.
7.       Place on a baking tray and cook for 1¼ hours,unwrapping the top 5 minutes before the end of the cooking time to brown.
8.       Remove from oven. Unwrap completely, turn on to a hot plate and serve immediately.

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