Savory Fish Plait
|Frozen puff pastry||13 Ounce, thawed (375 g)|
|White coating sauce||1⁄4 Pint (150 ml)|
|Smoked haddock fillets||1⁄2 Pound, poached, skinned and flaked (225 g)|
|Lemon juice||1 Teaspoon (5 ml)|
|Tomato puree||2 Teaspoon (10 ml)|
|Freshly ground black pepper||To Taste|
|Beaten egg||1 (to glaze)|
1.Preheat the oven to 400 degrees.
2.On a floured surface roll the dough to make a rectangle measuring 12 x 10 inches.
3.Take a baking sheet and place the dough on it.
4.Cut the dough in three divisions lengthwise.
5.In a bowl, put white sauce along with flaked fish, lemon juice, tomato puree and pepper.
7.Transfer the fish mixture on the center piece of the dough.
8.Mark two diagonal slits on the outer sections.
9.Brush with water and fold across the center filling.
10.Freeze for later use or brush with beaten egg and bake for 40 minutes.
11.Serve warm after baking.
12.If using frzen, thaw, brush with egg and bake for 40 minutes.