Serves 6-8 Hands-on time: 35 minutes
Hands-off time: 30 minutes
INGREDIENTS
For the cheesy pilchard filling:
1 tin (400g) Lucky Star Pilchards in Sweet Chilli Sauce
3 tbsp mayonnaise
½ tsp each salt and pepper
4 tbsp chopped coriander, plus extra for the garnish
1½ cups grated cheddar cheese
For the dough:
4 cups self-raising flour
2 cups plain yoghurt
1 tsp salt To assemble:
1 egg, beaten
Serving suggestion:
Chutney
Garden salad
METHOD
1. Preheat the oven to 180°C and line a baking tray with baking paper.
For the cheesy pilchard filling:
1. Remove the Lucky Star Pilchards in Sweet Chilli Sauce from the tin and remove the bones using a fork. *Chef’s Tip: It is not necessary to remove the bones as they are safe to eat!
2. Place the pilchards and half of the sauce from the tin into a bowl and add in the mayonnaise, salt and pepper and mix well to combine. *Chef’s Tip: Freeze the leftover sauce in an ice tray to use for other meals!
3. Add in the chopped coriander and 1 cup of cheese and stir well to combine. Set aside.
For the dough:
1. Prepare the dough by combining the flour, yoghurt and salt in a bowl and mixing until it comes together.
2. Turn the dough out onto a lightly floured surface and knead until smooth, about 8 minutes.
To assemble:
1. Roll the dough out into a large rectangle, about 0.5-1cm thick. Cut the dough into long equal triangles, about 12, each with their base being about 5-6cm wide. Arrange the triangles in a ring around the empty pilchard tin placed in the centre of the prepared tray, with the wide ends of the dough overlapping around the tin in the middle and the points facing outwards. The dough ring should look like it is forming a sun.
2. Spoon the cheesy pilchard filling into the middle of the pastry ring.
3. Remove the tin. Wrap the tip of each dough triangle over the filling, tucking the dough under the bottom layer of dough to secure it. Repeat with all dough triangles until the whole ring is enclosed. Brush the dough with the beaten egg and cover it with the remaining cheese.
4. Bake the ring for 25-30 minutes or until the dough is golden brown and cooked and the cheese has melted. Carefully lift the ring onto a serving plate using the baking paper to assist. Scatter over the remaining coriander, serve with the chutney in a bowl in the centre and a fresh garden salad and ENJOY!
Planning to try this?
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