Smoked Fish Pie Recipe

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serves:

8

Prep:

30 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 351 kCal 18%
Fat 20g 29%
  -  Saturates 9.5g 48%

Ingredients

  • Prepare ahead
  • 700g (1lb 9oz) smoked haddock
  • 400ml (14fl oz) milk
  • 1 bay leaf
  • 25g (1oz) unsalted butter
  • 1tbsp olive oil
  • 2 leeks, finely sliced
  • 2tbsp flour
  • 3 free-range hard-boiled eggs, chopped
  • 50g (2oz) grated Cheddar or Gruyère
  • 2tbsp flat-leaf parsley, finely chopped
  • 250g (9oz) puff pastry
  • 1 free-range egg, beaten, to glaze
  • You will need:
  • 1 to 1.2-litre (13/4 to 2pt) pie dish

Method

  • Poach the haddock with the milk and bay leaf for 5 minutes. Flake the fish and reserve the liquid. Melt the butter and oil, and cook the leeks for 5 minutes. Add the flour and cook for a minute, then add the reserved milk. Cook to thicken. Add the eggs, cheese, fish and parsley. Season. Set aside to cool.

  • Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Put the filling in the pie dish. Top with the pastry – dampen the edge of the dish with water to help it stick. Crimp the edges with a fork. Glaze with egg, decorate and re-glaze. Rest in the fridge for 20 minutes, then bake for 25 to 30 minutes until golden.

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