Origin of dish:
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Type of cooking:
Preparation time: 70 minutes
Cooking time: 30 minutes
Ingredients (for 20 people) :
-185g (2 tin) Grace Saltfish or other packaged salt fish drained and flakedMethod: Top prepare the Ackee & Salt Fish:
-540ml (1 tin) Dunn’s River/Grace Ackee or alternative brands, drained
-1 tbsp olive oil
-Half a red pepper, finely diced
-Half a green pepper, finely diced
-1 small onion
-2 spring onions, finely sliced
-1 large tomato, de-seeded and finely diced
-2 tsp freshly chopped thyme (or a large pinch of dried)
-1/2 tsp Grace Hot Pepper Sauce
-Vegetable oil for frying
-Salt and pepper to taste
-1 packet ready-rolled puff pastry sheets
-1 free-range egg, beaten
Heat the olive oil in a frying pan and gently cook the red and green peppers, onions, spring onions, thyme and diced tomato for 2-3 minutes or until softened.
Stir in the saltfish, cook for a further 3 minutes.
Add the ackee and heat through for 5 minutes.
Stir in the hot pepper sauce and allow the mixture to cool.
Preheat the oven to 200C/400F/Gas 6
Next for the Tartlets:
Flour a flat surface and roll out ready rolled pastry.
Cut the pastry in circles with 5mm diameters with a pastry cutter and place each on a floured baking tray.
Space each circle about 2mm apart to allow the pastry to puff.
Next, beat egg and brush lightly on each circle.
Place 1/2 teaspoon of the ackee and salt Fish mix, in the middle of each circle.
Place in the oven for 15-20 minutes, or until risen and golden-brown. Serve immediately