Kipper Vol Au Vent
|Frozen puff pastry||3 3⁄4 Ounce, thawed (Half Of 7.5 Ounce/ 212 Gram Package)|
|Kippers||3 Ounce (75 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Plain flour||2 Tablespoon|
|Milk||1⁄4 Pint (150 Milliliter)|
|Cheddar cheese||1 1⁄2 Ounce, grated (40 Gram)|
|Chopped parsley||2 Teaspoon|
Roll out the pastry to a 15 cm (6 inch) circle.
Using an 8.5 cm (3 1/2 inch) cutter, mark a circle in the centre, cutting halfway through the pastry.
Place on a baking sheet and cook in a preheated hot oven, 220°C (425°F), Gas Mark 7, for 20 minutes.
Cook the kipper fillets under a preheated medium grill for 2 to 3 minutes on each side, then flake.
Melt the butter in a saucepan and stir in the flour.
Cook for 1 minute, then gradually blend in the milk.
Heat, stirring, until the sauce thickens.
Stir in the fish, cheese, parsley and salt and pepper to taste.
Heat gently, stirring, until the cheese has melted.
When cooked, ease out the vol au vent lid and discard any soft pastry in the centre.
Fill the case with the kipper mixture and replace the lid.