Fish Stand-by

• 6 oz shortcrust pastry
• 6 oz kipper fillets
• 1 hard-boiled egg

Use the pastry to line an eight-inch flan ring. To make the filling, cook the kipper fillets, skin and flake them. Chop and mix in the hard-boiled egg. Melt the butter in a small saucepan, stir in the flour, then remove from the heat and stir in the milk. Return to the heat, bring to the boil and simmer for a few minutes, stirring continuously. Mix in the kipper mixture, season to taste and pou