Mackerel Pasty with Watercress

Delicious mackerel and sausage pasties served with a fresh cucumber salad and watercress, perfect for a summery lunch.

Lunch Seafood Summer Mackerel Pasty

Estimated Nutrition

Calories

1113.1

kcal / serving

4452.4 kcal total

Carbs

41.4g

per serving

165.6 g total

Fat

90.3g

per serving

361.2 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Puff Pastry

all-butter

pinch

Sugar

null

CondimentsSauces

tbsp

Cider Vinegar

null

Dairy

piece

Egg Yolk

free-range, beaten

Fruits

piece

Lemon Juice

a squeeze

Meat

piece

Pork Sausage

good-quality, filling squeezed out, skins discarded

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground, for seasoning

bunch

Tarragon

fresh, chopped

bunch

Flat leaf Parsley

fresh, chopped

0.5

tsp

Salt

null

OilsFats

tbsp

Olive Oil

null

Seafood

piece

Mackerel

medium, butterflied, pin bones removed

Vegetables

0.5

piece

Cucumber

peeled, halved lengthways, seeds removed, sliced

bunch

Watercress

null

Method

Season the mackerel with salt and freshly ground black pepper.

Mix the sausage meat, chopped tarragon, and half of the parsley in a bowl.

Spread the sausage mixture over the fish, fold them in half, and chill.

Roll the puff pastry out to a 5mm thickness and cut into four pieces.

Brush with egg yolk and bake for 25-30 minutes until golden-brown.

Preheat the oven to 200°C.

Wrap each mackerel in pastry with the tail poking out and crimp the edges.

Toss the watercress with olive oil and lemon juice to serve with the pasties.

Combine the cucumber, sugar, vinegar, and salt, then stir in the remaining parsley.