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    Spicy Smoked Mackerel Pasties

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    Spicy Smoked Mackerel Pasties

    • Milk Free
    • Preparation time: 25 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Makes: 8


    • 1 ½ tsp Bart Ras el Hanout Spice Mix
    • 3 tbsp olive oil
    • 1 red onion, finely chopped
    • 25g sultanas
    • 1 clove garlic, crushed
    • 250g hot-smoked mackerel
    • Grated zest of 1 lemon
    • 8 sheets filo pastry


    1. Preheat the oven to 190°C, gas mark 5. Heat 1 tbsp of the oil in a non-stick frying pan and gently cook the onion for 3-4 minutes until softened, then add the sultanas and garlic and cook for another minute. Sprinkle in the spice mix and cook, stirring, for 1 minute. Remove from the heat and transfer to a bowl.
    2. Flake the mackerel, discarding any skin and bones. Add to the bowl, with the lemon zest and some freshly ground black pepper.
    3. Lay a sheet of filo pastry on a clean chopping board and cut in half lengthways. Brush one half with a little of the remaining olive oil and lay the other half on top. Place 1½-2 tbsp of the mackerel mixture on one corner of the pastry and fold over to form a triangle shape. Continue folding in a triangle shape until you reach the end of the sheet. Repeat to make 8 pasties.
    4. Transfer to a non-stick baking sheet and brush with a little oil. Bake for 15-20 minutes, until golden and crisp. Cool on a wire rack.

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    Cook's tips

    To take the pasties to your picnic, place them between sheets of greaseproof paper, ideally in a plastic container with a lid.


    Average user rating

    4 stars