adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked fish pie
Smoked fish pie
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Elevate a traditional dish with Valli Little's cozy smoked cod and leek pie, a winter must-have!
Ingredients:
  • 700g smoked cod
  • 400ml milk
  • 1 bay leaf
  • 30g unsalted butter
  • 18.20 gm olive oil
  • 2 leeks (white part only), finely sliced
  • 40.00 ml flour
  • 3 hard-boiled eggs, chopped
  • 250.00 ml grated cheddar
  • 40.00 ml chopped flat-leaf parsley
  • 2 x 375g blocks frozen puff pastry, thawed
  • 1 egg, lightly beaten
Instructions:
  • Poach cod in a pan with milk and bay leaf over low heat until simmering for 5 minutes. Drain, saving the liquid, then flake the fish and remove the skin. Set aside.
  • In a saucepan, gently melt butter and oil. Add leeks and cook for 5-6 minutes until soft, stirring occasionally. Sprinkle in flour and cook for an additional minute. Pour in reserved liquid and cook for 2-3 minutes until thickened. Mix in egg, cheese, fish, parsley, salt, and pepper. Stir well, then let it cool.
  • Preheat the oven to 200°C and line a baking sheet with parchment paper.
  • Roll out half of the pastry on a floured surface into a 20cm x 30cm rectangle. Transfer the pastry to a baking sheet. Spread the cooled filling on the pastry, leaving a 2cm border.
  • Roll out the pastry until slightly larger than the base. Brush the border with water, then place the top pastry sheet on top, pressing the sides together to seal. Trim off any excess pastry. Crimp the edges with your fingers and decorate the top with pastry trimmings. Cut 2 slits in the top of the pastry, brush with egg, then bake for 25 minutes or until golden. Serve alongside a fresh salad.

Similar Recipes