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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