Mexican Fish Picnic Pies (using Silver Dory)
These clever free-form pies don’t even require a pie dish or ramekin – and the layered filling looks very attractive when they’re cut open. You can serve them hot or cold, so they’re ideal for the picnic hamper or as a snack any time.
500g silver dory fillets, skin off, pin-boned, cut into bite-sized pieces
⅓ cup anchovy-stuffed green olives, roughly chopped
1 tablespoon capers, rinsed and roughly chopped
2 tablespoons flat-leaf parsley, finely chopped
1 clove garlic, crushed and peeled
1 cup well-drained canned tomatoes, roughly chopped
¼ teaspoon dried oregano
Tabasco sauce, to taste
4 sheets ready-rolled butter puff pastry
1 egg, lightly beaten
Plain flour, for dusting
Garlic & Coriander Mayo
1 cup whole-egg mayonnaise
1 clove garlic, crushed
½ cup coriander leaves, finely chopped
Combine fish with olives, capers, parsley and garlic. In a separate bowl combine tomatoes, oregano and Tabasco sauce.
Preheat oven to 220°C.
Cut each pastry sheet into four squares and brush with egg. Divide the fish mixture between the centre of 8 of the squares. Spoon the tomato mixture over the top of the fish, leaving a 1cm margin around the edges of the pastry. Cover each square with the remaining pastry squares and press the edges firmly with a fork to seal. Brush with egg and cut 2 or 3 slashes in the top. Place on a baking paper-lined baking tray and bake for 15 minutes or so, until lightly browned.
Meanwhile, make Garlic and Coriander Mayo: combine all ingredients.
Serve pies with Garlic and Coriander Mayo.
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