Tasty treats

Fish and leek pie

Fish and leek pie

Some appetising delicacies from Flora, who are unveiling a fresh new look for their popular Flora Buttery brand.

Flora Buttery, which provides all the heart healthy goodness and lowered saturated fat of Flora, is blended with buttermilk for a richer, buttery taste and contains 70 per cent less saturated fat.

Fish and leek pie

Ingredients

Potato topping: 675g potato, peeled and quartered (use a combination with sweet potato for a change ); three tablespoons of semi skimmed milk; black pepper.

Sauce: 40g of Flora Buttery spread; 40g flour; 425ml semi skimmed milk; one tablespoon chopped fresh parsley; zest of a lemon optional. 

Filling: 350g mix of white fish fillets and salmon, skinned and cubed; 115g smoked haddock, skinned and cubed; 85g cooked peeled prawns; one leek, sliced thinly and blanched in boiling water; 85g sweetcorn kernels.

Method 

Preheat oven to 200°C, (180°C fan assisted ), Gas 6; boil potatoes in large pan for about 15 minutes or until cooked.

Meanwhile for the sauce, place the Flora spread, flour and milk in a saucepan. Stirring constantly, bring to the boil over a moderate heat until thickened and smooth. Add parsley, pepper and lemon zest if using.

Arrange fish, prawns, leek and sweetcorn in a greased ovenproof dish and pour over sauce.

Drain potatoes and mash until there are no lumps. Beat in milk and season. Spoon over fish and smooth top. Bake for 45 minutes until cooked through.

Tuna and broccoli quiche 

Ingredients

Shortcrust pastry: 175g plain flour, sieved (or use half wholemeal flour ); 85g Flora Buttery spread; one to one and a half tablespoons water.

Filling: 100g broccoli florets, blanched in boiling water; 200g can tuna, in springwater;  two eggs, medium, whisked; one tablespoon capers; 150ml semi skimmed milk and 55g reduced fat Cheddar cheese, grated.

Method

Pre-heat oven to 190ºC, 170ºC fan oven, Gas 5.

Pastry: place Flora and flour in a mixing bowl and rub in until mixture resembles fine breadcrumbs. Stir in water and mix to form a firm dough. Knead on a lightly floured surface until smooth. Roll out to line a 20cm (8 inch ) flan dish or ring. Bake 'blind' in pre-heated oven for 10 to 15 minutes. 

Mix all filling ingredients together and spoon into flan case. Return to oven for 30 minutes until set.

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