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Cornish Kippers

Ingredients
  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)
Directions

GETTING READY
1.Prepare kippers by following the package directions.
2.Drain and keep the liquid aside.
3.Remove the skin and flake the kippers.

MAKING
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.

SERVING
11.Serve warm.
12.If using frozen, thaw, brush with eggs and bake before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Cook Time: 
45 Minutes
Servings: 
8

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