A quick tray meal. The chips and the pastry share the oven and finish together.
From the shop
Start with one Hawaiian lattice a person; they are sold each.
Heat the oven fully before the pastry goes in. A hot oven crisps the base. A cool oven leaves the base soft.
Ingredients
- 2 Hawaiian lattice pastries
- 500 g oven chips
- 100 g mixed salad leaves
- 1 tomato, cut into wedges
- 1 tbsp olive oil
- Tomato relish, to serve
Buy the cuts for this recipe
Method
- Heat the oven to 190°C. Wait until it is fully hot. Line two baking trays with baking paper.
- Spread the chips over one tray. Lay the lattices on the second tray, spaced apart.
- Put both trays in the oven. Bake for 25 minutes. Turn the chips once halfway.
- Check the lattices. The pastry must be deep gold. A thermometer in the centre must read 75°C. If it does not, bake for 5 minutes more.
- Rest the lattices on the tray for 3 minutes. Toss the salad leaves and tomato with the oil while they rest.
Serve it
Serve each lattice with the chips, the salad and a spoon of tomato relish on the side.