Easy recipe Fish Pasties With Minted Mushy Peas Recipe

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about three hundred and fiftyg frozen, peas (Recipes by ingridients peas) thawed fiftyg butter two eschalots, finely chopped one hundred and twenty-fiveml (about one/two cup) chicken stock eightyml (one third cup) pouring cream two tablespoons mint leaves, finely choppedStep about one To make, pastry (Recipes by ingridients pastry) process flour with polenta, two hundredg butter and about one teaspoon salt in a food processor until mixture resembles breadcrumbs. Add one hundred and twenty-fiveml (about one/two cup) iced water. Fish Pasties With Minted Mushy Peas Recipe. Process until mixture just comes together. Form into eight discs, wrap each in plastic wrap and chill for thirty minutes. Fish Pasties With Minted Mushy Peas Recipe. Step two Boil potatoes in a saucepan of water for about thirty-five minutes or until tender. Fish Pasties With Minted Mushy Peas Recipe. Drain. Return to pan with remaining butter, cream, zest and two tablespoons. lemon juice (Recipes by ingridients lemon juice) Mash. Stir in, egg (Recipes by ingridients egg) capers and. trout (Recipes by ingridients trout) Season. Step three Preheat oven to one hundred and ninetyC. Roll a pastry (Recipes by ingridients pastry) disc on a floured surface until threemm thick and trim to a fourteencm round. Fish Pasties With Minted Mushy Peas Recipe. Place one-eighth of fish filling lengthwise in centre of, pastry (Recipes by ingridients pastry) leaving about onecm at each end. Brush pastry (Recipes by ingridients pastry) with, egg (Recipes by ingridients egg) bring up over filling and crimp edges to seal and sit pasty upright. Fish Pasties With Minted Mushy Peas Recipe. Brush with. egg (Recipes by ingridients egg) Fish Pasties With Minted Mushy Peas Recipe. Place pasties on an oven tray lined with baking paper. Repeat with the remaining, pastry (Recipes by ingridients pastry) filling and, egg (Recipes by ingridients egg) and bake for twenty-five minutes or until golden. Step four Meanwhile, for mushy, peas (Recipes by ingridients peas) process peas (Recipes by ingridients peas) until roughly crushed. Heat butter in a pan over medium heat. Fish Pasties With Minted Mushy Peas Recipe. Add eschalots and cook for three minutes or until soft. Add stock and cream. Simmer for about six minutes or until reduced by half. Stir in peas (Recipes by ingridients peas) and mint. Cook for three minutes or until warm. Season and serve with pasties..