Smoked haddock, cheddar and parsley pasties
- May 2017
- Makes 6
- Hands-on time 1 hour 20 min, oven time 45-50 min, plus resting
Forget sandwiches, Gill Meller’s wonderful pasties, made with smoked haddock, fresh parsley and tangy mature cheddar, are what you should be packing up for your picnic.
- 54.2g (32.2g saturated)
- 85.1g (5.2g sugars)
If you don’t like smoked fish, use unsmoked haddock or other white fish such as cod, pollock or coley.
You can make the pastry up to 24 hours in advance and store wrapped in cling film in the fridge. Chill the baked pasties for up to 24 hours and eat cold or reheat in the oven until they are piping hot throughout.
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