LEFTOVER SCALLOP PIE
- In a greased loaf tin take a sheet of Borg’s Puff Pastry and fold in, making sure the tin is covered.
- Spoon the fish curry into tin, then brush sides with egg wash.
- Cover the top with pastry and pinch sides together to seal. Add KEEN'S Curry Powder to egg, stir and brush over pastry.
- Bake at 180°C for 30 minutes then check turn oven down to 160°C and bake for another 15 minutes.
BEN'S TIP: You can also use a pie dish instead of a tin.