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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make cheese sauce, mix cornflour with a little water to make a runny paste. | 2. Melt butter in saucepan. | 3. Add milk and bring to near boiling point. | 4. Add the cornflour mix slowly and stir until milk is fairly thick. | 5. Add grated cheese and stir until melted. Take off stove and set to one side. | 6. Grease a round baking dish and spread the spinach evenly on the base. | 7. Season spinach with a little salt and pepper (optional). | 8. Cut smoked haddock into bite size pieces and place on top of the spinach. | 9. Pour cheese sauce over the spinach and haddock and allow to cool. | 10. Drape the pastry over the dish and gently push down the sides. | 11. Trim the excess pastry by running around the edge of the dish with the back of a knife. | 12. Use left over pastry to make a decoration on the top. (optional). | 13. Make 4 – 6 fork holes in the pastry. | 14. Brush egg wash over the pastry. | 15. Bake at 160ºC or 320ºF for approx 25 minutes or until pasty is golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock fillet	500	g	smoked	445.0	0.0	99.0	2.5
spinach	2 1/2	cups	cooked	82.5	14.625	8.25	1.125
salt pepper				445.0	0.0	99.0	2.5
puff pastry	1			1367.1	111.965	18.13	94.325
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
sharp cheddar	1	cup	grated	-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
cornflour	3	teaspoons		445.0	0.0	99.0	2.5
egg	1		mixed	71.5	0.36	6.28	4.755
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.