Ingredients

410 g Pilchards 
2 Tbsp Oil
1 medium Onion, chopped 
1 can Tomato, peeled and chopped 
2 Tbsp Seven Colours Grill Seasoning™️
1 pinch Black pepper 
1 cup Frozen mixed vegetables 
½ cup Flour
2 rolls Puff pastry 
1 Egg

Method

Preheat oven to 180°C. Clean pilchards and remove bones. Heat oil in a pan. Add onion and fry until translucent. Add tomatoes and stir. Add Seven Colours Grill Seasoning™️, pilchards, pepper and frozen veggies and allow to simmer for 5 minutes. Remove from heat and set aside. Place some flour on a clean surface to prevent the pastry from sticking. Roll out one of the pastry rolls with a rolling pin and then transfer it into a pie dish. Pour cooked pilchards into the pie dish. Roll out the other pastry with a rolling pin. Cover the pilchards to form a “lid” over the pie. Seal the edges of the pastry with a fork. Prick the surface with a fork. Beat the egg and brush the surface of the pie with it. Place in oven and bake until golden brown.