Recipes

CHEF NTI’S Pilchard Pap Tart
lucky star pilchards in tomato sauce
Cooking Time Icon

Cooking Time
60 Minutes

Serves Icon

Serves
6-8

INGREDIENTS

  • CRUST:
  • Water 3 cups (750 ml)
  • Salt 1 tsp (5 ml)
  • Maize meal 1 cup (250 ml)
  • Butter or margarine 2 Tbsp (30 ml)
  • Parsley, chopped 1 Tbsp (15 ml)
  • Cheddar cheese, grated ¼ cup (60 ml)
  • Egg yolks 2
  • Filling
  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • Medium onions, chopped 2
  • Mixed herbs, dried 1 tsp (5 ml)
  • Milk 1 cup (250 ml)
  • Medium tomatoes, thinly sliced 4
  • Cheddar cheese, grated ¼ cup (60 ml)
  • Eggs 3
  • Salt and pepper to taste

METHOD

  1. CRUST:
  2. Preheat oven to 200°C and grease a 22cm pie dish.
  3. To make the crust, in a medium saucepan, bring the water to a boil, add salt, stir in the maize meal and cook over low heat, stirring constantly for about 5 minutes until it thickens.
  4. Remove from the heat and mix in the butter, parsley, cheese and eggs.
  5. Spoon mixture into the prepared pie dish, lining the base and sides neatly.
  6. Bake for about 30 minutes or until crisp and golden.
  7. Remove from oven and lower the temperature to 180°C.
  8. FILLING:
  9. Drain the pilchards, and flake them. Mix the onion, pilchards, herbs, salt and pepper together in a medium bowl.
  10. Spread the mixture onto the warm pie crust and top with tomato slices. Sprinkle with cheese.
  11. Whisk eggs and milk together and pour over the tart and top with sliced tomatoes.
  12. Bake the tart for about 25 - 30 minutes or until set. Serve warm and enjoy.

SHARE RECIPE

other recipes you may like

Peri-Peri sardine Boujee bowl

Peri-Peri sardine Boujee bowl

The Peri-Peri Sardine Boujee Bowl is a flavourful and nutritious dish with omega-3 from sardines and a spicy peri-peri seasoning. Packed with fresh vegetables and grains, it is a satisfying and energizing meal suitable for lunch or dinner.

View Recipe
CHEF FUNI’S Pilchard Stew

CHEF FUNI’S Pilchard Stew

Inspired by his Venda heritage, Chef Funi’s Pilchard Stew is a simple dish with rich flavours and memories!

View Recipe
CHEF TSHEPISO'S Romaine Salad and Sardine Aioli

CHEF TSHEPISO'S Romaine Salad and Sardine Aioli

Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!