Pretoria Banting Market
Ingredients: (serves 6) )
400g tin of pilchards in brine
1 chopped onion
30 ml coconut oil
30 ml coconut flour
250 ml ful cream milk
250 ml grated cheese
ground black pepper
Preheat the oven to 180°C and grease a pie dish.
Drain the pilchards and mash them with a fork lightly fry the onions in the coconut oil Add the onion to the fish and stir.
Now add the coconut flour and eggs and stir well.
Lastly, add the milk, cheese and seasoning.
Pour all this into your pie dish and bake for 30 minutes.
The pie firms up on standing, so leave it for 10 minutes before slicing.