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    • Whitebait and Bacon Pies

    Mark Sharron
    Easy
    1 hour
    2-4
    Amount Per Serving: Calories 300; Fat 20g; Carbs 14g; Protein 18g
    Whitebait and Bacon Pies are a delicious and easy-to-make savoury treat. Made with whitebait, bacon, eggs, cheese, and herbs, these pies are a great way to add a bit of variety to your lunch or dinner. With a golden, flaky pastry and a savoury filling, these pies are sure to be a hit!  
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    Ingredients

    • 500g whitebait
    • 250g bacon, diced
    • 2 eggs
    • 1/2 cup plain flour
    • 1/2 cup grated cheese
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh dill
    • 1/2 cup milk
    • Salt and pepper, to taste
    • 2 sheets of ready-made puff pastry
    • 1 egg, beaten, for glazing
    • Oil, for frying

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Brush the edges of the pastry with the beaten egg.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Place the pies on a baking tray and brush with the remaining beaten egg.
    • Bake in a preheated oven at 200°C (400°F) for 20 minutes or until golden and crisp.
    • Serve hot or cold. Enjoy!