Savoury
Suppers
Crumble Topped Oatie Smoked Haddie Tart
Makes 2 individual sized tarts
Pastry:
40g Plain Flour
20g Hamlyns Scottish Porridge Oats
30g Sunflower Margarine
Pinch Mixed Herbs
Cold Water to mix
Filling:
75g Smoked Haddock
½ small Onion, finely chopped
Small piece Leek, thinly sliced
1 x 2.5ml spoon Dried Mustard
125ml Semi-Skimmed Milk
10g Margarine
10g Plain Flour
Topping:
1 tblsp Breadcrumbs
1 tblsp Hamlyns Scottish Oatmeal
Knob Margarine
To make pastry, run flour, oats and margarine together. Add mixed herbs and enough cold water to mix. Roll pastry, and line your small tart tins. Prick pastry before baking, and bake blind for 15 minutes in a 200Of/gas mark 6 oven. After 15 minutes, remove foil and bake for a further 5 minutes until golden brown.
While pastry is cooking, prepare filling by poaching fish in milk. Drain fish, reserving the milk for the sauce, and flake.
To make the sauce, melt margarine and gently sauté onion and leek until soft. Stirl in the flour and mustard. Remove from heat and gradually add all of the milk that the fish was poached in. Bring to the boil, stirring continuously until the sauce thickens. Add the flaked fish and pour the mixture into the prepared pastry cases.
Prepare the crumble topping by melting the margarine, then stirring in the breadcrumbs and oatmeal. Sprinkle onto the tarts and bake in the oven until crisp and golden.
This recipe was created by pupils Audrey Walker & Hannah Burbridge from S5/S6 from Elgin Academy in Elgin, and was part of the winning menu in the 'Get Set to Cook Competition' for Grampian Schools, co-sponsored by Hamlyns.
