Warm roe & fennel tartlets

Yield: 4 Servings

Ingredients:

10 oz Packet Jus-rol Shortcrust -Pastry thawed
1 oz Butter
2 oz Fennel finely chopped
2 Spring onions finely chopped
4 oz Herring roes

Instructions:

Parsley for garnish Roll out the pastry thinly and use to line four 7.5cm (3in) fluted flan tins. Bake blind. In a frying pan melt the butter add the fennel and spring onions; cook gently for about 5min or until softened. Remove any veins from roes and add to the pan; cook for 2-3 min until firm. Season. Remove the roes from pan chop into 5mm (1/4 in) pieces and spoon into pastry cases. Top up with the vegetable mixture. Garnish with parsley. Serve warm. Source: Jus-rol: Pastry for today