Creamy Pilchard Pie.
Tin pilchards in tomato sauce. (The one in the oval can is good.)
Bottle of salad cream.
Packet of puff pastry.
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Mix pilchards (bones n' all) with enough salad cream to make a peachy colour. (About 1/3 bottle, or to taste.) Don't use a mixer; make it smooth-ish, but not a puree. That's it!
The s/crm. gives piquancy, seasoning, creaminess.
Top it with p/p. Glazing this, and making a small hole in the centre to let the steam out.
Hot oven-'til pastry is riz.
Good with green salad, or whatever is knocking about the place.
......so??????? it isn't low fat...........neither is choklit!