Hake in Australian Pastry Croute
A flaky pastry crust filled with pan-seared hake, perfect for a light dinner. This dish is inspired by traditional Australian cuisine.
Ingredients
- ●4 hake filletfresh, skin removed
- ●1 sheet puffed pastrythawed
- ●1 package australian pastry crouteavailable in most supermarkets
- ●1 cup en sauce store-bought or homemade
- ●2 tbsp olive oilfor frying
- ●to taste salt
- ●to taste pepper
- ●4 lemon wedges
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the hake fillet into 4 equal pieces and season with salt and pepper.
- 3
Heat the olive oil in a non-stick pan over medium heat and fry the hake pieces until golden brown on both sides.
- 4
Roll out the puffed pastry to a thickness of about 1/8 inch (3 mm).
- 5
Cut out four squares of pastry, each about 3 inches (7.5 cm) on each side.
- 6
Place a piece of hake in the center of each pastry square and brush the edges with a little water.
- 7
Fold the pastry over the hake, pressing the edges to seal. Brush the tops with a little water and sprinkle with australian pastry croute.
- 8
Place the pastries on a baking tray lined with parchment paper and bake for 15-20 minutes, or until golden brown.
- 9
Serve hot with a drizzle of en sauce and a squeeze of lemon juice.