Flaky, golden puff pastry filled with savoury Glenryck Six Gun Pilchards and rich parmesan, then baked to perfection! This deliciously crispy snack is perfect for Iftar, snack platters, or a quick afternoon treat.
Ingredients
- 1 Roll Puff Pastry, Defrosted
- 4 Tbsp Grated/Powdered Parmesan
- 1 Tin Glenryck Six Gun Pilchards
- 1 Egg, Whisked
- To Serve: Sauce of Choice for Dipping
Method
1. Preheat oven to 180 degrees Celsius.
2. Roll puff pastry out onto a lightly floured surface, divide into 8 equal squares.
3. Open a tin of Glenryck Six Gun Pilchards and pour the contents into a bowl. Mash well with the back of a fork.
4. Spoon about a tablespoon of the pilchard mixture into the centre of the pastry squares.
5. Sprinkle 1½ tsp parmesan on top of the pilchard mixture and fold the pastry over, corner to corner to make a triangle shaped pie.
6. Place all folded pies onto a greased baking tray.
7. Brush each pie with egg wash.
8. Bake off in the oven for 15 minutes.
9. Remove from the oven and serve with a dip of your choice!