Creamy smoked haddock and spinach pie recipe

This tasty creamy smoked haddock and spinach pie takes 40 minutes to make.

This recipe serves six. It's a hearty meal perfectly served with new potatoes and greens. Ready in just five simple steps.

Ingredients

• 1 x 250g bag baby spinach leaves
• 1 x 500g packet puff pastry
• 550g (1lb 4oz) smoked haddock fillet
• Squeeze of lemon juice
• 60ml (4tbsp) ready- made hollandaise sauce or crème fraîche
• 30ml (2tbsp) fresh parsley, chopped
• Large pinch of ground nutmeg
• 1 beaten egg, to glaze
• 1/2tsp sea salt flakes

Method

1. Place the spinach leaves in a metal colander set over a pan of simmering water. Cover and steam for 5-6 mins until just wilted. Leave to cool.
2. Halve the pastry and roll out one piece on a lightly floured surface to a 30 x 20cm (12 x 8in) rectangle. Roll the second piece to a slightly larger rectangle, then cover both with a tea towel and leave.
3. Preheat the oven to 220°C/425°F/gas mark 7. Cut the smoked haddock into chunks, discarding any skin and bones. Sprinkle over the lemon juice and season with salt and freshly ground black pepper. Gently stir in the hollandaise sauce and parsley. Press the spinach between sheets of absorbent kitchen paper to squeeze out any excess liquid. Season with the nutmeg.
4. Place the smaller pastry rectangle on a damp baking sheet. Spread the spinach over the pastry to about 3cm from the edges. Pile the haddock mixture on top. Brush the pastry edges with beaten egg and drape the second pastry rectangle over the top. Press the edges together firmly to seal. Trim around the pie with a sharp knife, then ‘knock up’ and flute the edges.
5. Brush all over with the beaten egg and pierce 2-3 holes in the top of the pie to allow steam to escape. Sprinkle over the sea salt flakes. Bake in the oven for 20 mins, then reduce the oven temperature to 190°C (375°F, gas mark 5) and bake for a further 10-15 mins until the pastry has risen and golden. Allow the fish pie to stand for 20 mins before slicing.