Puff pastry fish pie
Average rating:
Nothing beats a hot, comforting fish pie on a cold evening. This puff pastry fish pie is a bit lighter and uses cod and haddock to give it great flavour - give it a go.
Ingredients
- 1 x frozen ready-rolled puff pastry sheet, thawed
- 454g (1lb) fresh cod or undyed smoked haddock
- 250g (8oz) fresh salmon
- 250ml (1/2pt) milk
- 1 onion
- 2-3 cloves
- Good bunch parsley
- 50g (2oz) butter
- 40g (1 1/2oz) flour
- 125ml (1/4pt) single cream
- Beaten egg for glazing
Method
- Skin the fish and put it in a pan with the onion studded with the cloves, a few springs of parsley and the milk. Cover, bring to the boil and simmer gently for about 15 mins or until the fish is just cooked.
- Strain and reserve the liquor, flake the fish, removing all bones and place in a 1 litre (2pt) pie dish.
- Chop the parsley and gently sauté in melted butter for 3-4 mins. Gradually stir in the flour and then the fish liquor and single cream. Bring to the boil and simmer until thickened, season to taste and pour over fish. Allow to cool.
- Meanwhile preheat oven to 200°C/400°F/gas 6. Roll out the pastry, cut strips long enough to form a border around pie dish rim and stick to dish with beaten egg. Brush the pastry border with the beaten egg, cover over dish with remaining pastry and trim off excess, press edges together to seal, knock up and flute if desired.
- Make a steam hole in centre and brush whole with beaten egg.
- Make fish shapes from pastry trimmings by cutting out discs and then using cutter to make 2 bodies and 2 tails from each disc. Arrange on top, brush again and bake for 25-30mins until the pastry is golden brown.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
