I'm posting this recipe for ZWT5. it comes from a lovely cookbook "Dine Around The World", a gift from a friend many years ago. From the book :" One hundred years ago, a Hungarian lady brought recipes to Sydney, but nobody could understand their Hungarian names. So this roll was called Kangaroo Pie, because filling it reminded people of a kangaroo filling its pouch." It doesn't specify the fish to use, but I would use hake, cod, tilapia, or similar.
- 300 g frozen puff pastry
- 500 g fish fillets, cooked and skinned
- 100 g pickled gherkins, finely chopped
- 1 medium onion, finely chopped
- salt and pepper
- 1 tablespoon finely chopped parsley
- 1 tablespoon butter
- 1 egg, beaten
- 40 g butter
- 2 tablespoons flour
- 1 cup cream
- 100 g cheddar cheese
- 1 cup milk (optional)
- 1⁄8 teaspoon cayenne pepper
- salt and pepper
- parsley sprig
- Pre-heat oven to 220C/425°F.
- Defrost puff pastry and roll out to a rectangle, about 12 x 14 inches.
- Cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper.
- Sprinkle parsley on top and roll up firmly.
- Place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220C/425F for 15 minutes.
- Reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown.
- In a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil.
- Remove from heat, add grated cheese and stir until it has melted.
- If you prefer a thinner sauce, whisk in the milk.
- Season to taste with cayenne pepper, salt and pepper.
- Arrange roll on heated platter, garnish with parsley and serve with cheese sauce.
- A mixed salad goes well with this.
Different and delicious! Only change I made was to go even lighter on the cayenne as my hubby's not too fond of it. The sauce was very thick but I used no more than two tbsp milk to thin it out. Made for Aussie RS#30.
Absolutely delicious! I used gluten free puff pastry and had to bake at slightly lower temperatures. To be cow's milk free, I made the sauce with almond cream and a sheep cheese which is similar to mild cheddar. Thanks for sharing, Karen :)
Made for ZWT 8 / Aus/NZ for the Lively Lemon Lovelies
very good! and easy! used boring old Basa, and it tasted great! I crimped the ends of the pastry, and the cooking times were spot on!
I found the cheese sauce way to thick and rich for me, but I ended up cracking open the roll, and putting the sauce directly on the fish, worked well! made for nov 2011 tag game