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Cornish Kippers Recipe
|Frozen buttered kipper fillets||10 Ounce (275 gram, 1 packet)|
|Onion||1 , peeled and finely chopped|
|Mushrooms||4 Ounce, sliced (100 gram)|
|Tomatoes||4 Ounce, peeled and chopped (100 gram)|
|Freshly ground black pepper||To Taste|
|Puff pastry dough||1 (basic, made with 225 gram /1/2 pound flour)|
|Beaten egg||1 (for glaze)|
Calories 187 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 48 mg
Sodium 175.3 mg7.3%
Total Carbohydrates 16 g5.4%
Dietary Fiber 1.1 g4.5%
Sugars 1.5 g
Protein 8 g16.8%
Vitamin A 5.1% Vitamin C 8.5%
Calcium 1.8% Iron 3.7%
*Based on a 2000 Calorie diet
1.Prepare kippers by following the package directions.
2.Drain and keep the liquid aside.
3.Remove the skin and flake the kippers.
4.Take a pan, put liquor in it.
5.Add onions to it and cook for 5 minutes.
6.Add flaked kippers, mushrooms, toamtoes and pepper and allow the mixture to settle at room temperatue.
7.On a floured surface, roll the dough and shape into eaight squares measuring 5 inch.
8.Place the kipper mixture on each square center and fold the dough by rimming the edges with water.
9.Press to secure.
10.Freeze the pasties for later use or brush with egg and bake for 45 minutes.
12.If using frozen, thaw, brush with eggs and bake before serving.