3 cups water
1 tsp salt
1 cup maize meal
2 tbs butter
1 tbs parsley, chopped
¼ cup Cheddar cheese, grated
2 egg yolks
For the Pilchard filling:
2 onions, chopped
1 x 425g can pilchards in tomato sauce, drained and flaked
1 tsp dried mixed herbs
salt and pepper, to taste
4 tomatoes, thinly sliced
¼ cup Cheddar cheese, grated
3 eggs
1 cup milk
Preheat oven to 200ºC. Grease a 22cm pie dish.
To make the crust, bring the water to a boil, add salt, stir in the maize meal, and cook over low heat, stirring constantly for about 5 minutes until it thickens.
Remove from the heat and mix in the butter, parsley, cheese and egg. Spoon mixture into the pie dish, lining the base and…
