Best-ever fish pap tart

Swap mackerel for canned tuna or shredded chicken, if you prefer.

More than 1 hour

Serves 6-8

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  • 2 cups (500ml) water
  • 1 tsp (5ml) salt
  • 1 Tbsp (15ml) canola oil
  • 1 cup (250ml) maize meal (polenta works well too)
  • ¼ cup (60ml) butter
  • 3 leeks, washed and sliced
  • ¼ cup (60ml) flour
  • 1 cup (250ml) milk
  • 1 cup (250ml) cream
  • 1 cup (250ml) frozen mixed vegetables
  • 2 packets (90g each) smoked mackerel, flaked
  • Salt and milled pepper
  • 1 cup (250ml) grated cheddar


  1. Place water, salt and oil in a pot and bring to the boil.
  2. Whisk in maize stirring to avoid clumps.
  3. Reduce heat and simmer for 15-20 minutes stirring regularly until cooked.
  4. Spoon cooked pap into a greased 20cm loose-bottomed tart pan.
  5. Press down firmly with the back of a spoon to create a pie crust.
  6. Chill for an hour or overnight.
  7. Preheat oven to 180 °C.
  8. Heat butter in a pan and fry leeks until soft.
  9. Whisk in flour and cook for 1 minute.
  10. Add milk and cream, while whisking, and cook for 3-5 minutes or until thickened.
  11. Add vegetables, mackerel and cook for 2-3 minutes. Season.
  12. Pour filling into tart base and sprinkle with cheese.
  13. Bake for 20-30 minutes or until golden.
  14. Slice and serve.


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