The theme for this month Fish Friday Foodies is Seafood Pie or Tart and our Host is Stacy, thank you dear for hosting this event.
These mini tarts are perfect as a starter or appetizer . They can be made ahead and warmed through in a hot oven for 5 to 7 minutes. In these tartlets I, have not used cheese, but, if you wish, can grate cheese on top and then bake. These are yum without cheese too.
Ingredients
For the Tartlets
1 Cup All Purpose flour
50 Grams Butter
Pinch salt
For the Filling
100 Grams Flaked Mackerel Fish
1 Small Onion
1/4 Teaspoon Red Chilly Powder
1 Teaspoon Butter
Salt to taste
Other Ingredients
A Few Sprigs of Fresh Dill
1 Egg
1/2 Cup Bechamel sauce
1/4 Teaspoon Steakpeper seasoning
Method
Preheat the oven to 180ÂșC
Prepare the pastry
Sieve the flour and salt into a bowl, rub in the butter until it resembles breadcrumbs, add a teaspoon of cold water if necessary and bring together to form a dough.
Roll out on a floured board and using a mini cutter, cut out rounds.
Use the pastry rounds to line the patty tins. Blind bake them in the preheated oven or 10 - 12 minutes or till done.
For the filling
Heat the pan add the butter and onions, saute till translucent, add the flaked fish, salt to taste and chilly powder, saute for a minute. Take off flame and cool.
For the topping
Beat the egg and bechamel sauce together, season with steakpepper and keep aside. To assemble
Divide the fish filling between the pastry cases
Top each with a few sprigs of dill
Carefully pour the prepared sauce into each case, taking care not to overfill.
Bake in the oven for 20-25 minutes.
Serve warm or cold.
My Notes:
I have used fresh Mackerel, cleaned and removed the inside of the Mackerel, then just steamed it in a pan without water. Then flaked it when cooled. This fish is very thorny, take care to remove the smallest of thorns.
Labels : Mackerel, Dill, Tart/Pie/Quiche, Fish Friday, Bechamel Sauce, Seafood/Fish
Labels : Mackerel, Dill, Tart/Pie/Quiche, Fish Friday, Bechamel Sauce, Seafood/Fish