Home About Us Our Range Our Products Healthy Lifestyle Recipes Contact Us INGREDIENTS Serves: 4 – 6 Prep Time: 20 minutes Cooking Time: 25 minutes 2 tablespoons (30 ml) cooking oil 1 onion, finely sliced 2 tomatoes, peeled and chopped 2 teaspoon (10ml) garlic & ginger paste 1 teaspoon (5ml) curry powder 1 cup (250ml) water 1 green pepper, chopped 1 potato, peeled and diced 2 x 400g tin Glenryck Pilchards in Tomato Sauce 1 roll puff pastry, thawed 1 egg Heat oil and fry sliced onion. Add tomato, garlic & ginger paste, curry and water. Simmer on low heat for five minutes before adding green pepper and potato. Once potato is cooked, add Pilchards. Stir lightly, taking care not to break the fish chunks. Cook slowly on low heat for another five minutes. Check seasoning and place in a greased pie dish. Unroll the puff pastry and place on top of the pie. Trim and seal edges and brush with beaten egg. Bake at 200C for 15 – 20 minutes until the pastry has puffed up and is golden. Tip: For those who love chilli use the Glenryck Pilchards in Hot Chilli Sauce instead of tomato. Home About Us Products Contact Us Bidvest Namibia Fisheries Holdings (Pty) Limited Copyright 2018. All rights reserved.