Mackerel Pasty

Ingredients

Method

Split pastry into four.

Gut the mackerel

Poach the mackerel in salted water (or sea water) for up to ten minutes until tender.

Remove skin and bones.

Roll out a round of pastry and lay the cooked mackerel fillet on it with enough spare pastry to fold over. Top the mackerel with chopped parsley, a dab or two of butter and pepper to taste. Fold pastry up and crimp.

Place on a lightly greased backing tray Bake for 1 hour in a moderate oven.