Savoury Pap & Pilchard Tart

Savoury Pap and Pilchard Tart

90 min
4 people


  • 800 ml water
  • 5 ml salt
  • 300 ml Ace Maize Meal
  • 2 tsp parsley, finely chopped (dried can be used)
  • 1 can KOO Creamstyle Sweetcorn
  • 50 ml margarine / butter or oil
  • 2 onions, diced
  • 1 green pepper, diced
  • 1 to 2 tins KOO Pilchards in Tomato Sauce, broken up and bones removed
  • 1 can KOO Lite Baked Beans
  • 2 cups blanched spinach
  • 2 tsp basil, chopped
  • Salt and pepper
  • 200 g cheddar cheese, grated
  • 300 ml All Gold Pasta Sauce (tomato and herb)


  1. Pap: Boil the water, add the salt. Add the pap, stir to combine and then cover, lower the heat and leave to cook until done. Should be a wet stiff pap, not dry crumbs. Leave to cool slightly. Stir in the creamstyle sweetcorn.
  2. Filling: Preheat oven to 180C. Grease deep oven dish.
  3. Heat the oil or butter in a frying pan and saute the onions and green pepper until softened. Add in the pilchards and baked beans and fresh basil. Adjust seasoning with salt and pepper.
  4. Assembly: Spoon layers of pap, spinach and filling into oven dish and repeat layers if you can. End with pap on the top. Sprinkle the top with grated cheese.
  5. Bake for approx 40 minutes, until cheese is melted and bake is heated through.
  6. Cut bake into portions and serve topped with Napolitana sauce and a side salad.

Products Used

Ace Maize Meal
Ace Maize Meal
Maize Meal
Koo Lite Baked Beans
Koo Lite Baked Beans

Baked Beans in Tomato Sauce

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