Smoked fish and cider pie recipe

By Angela Boggiano

  1. Serves 6-8
  2. Takes 30 minutes to make, plus cooling, 30-35 minutes to bake finished pie
  3. Rating

Try this variation on the traditional fish pie with smoked fish and cider and a puff pastry lid.

tried and tested
Smoked fish and cider pie

Ingredients

  1. 50g butter
  2. 50g plain flour
  3. 300ml double cream
  4. 200ml dry cider
  5. 250g large raw peeled prawns
  6. 450g fresh haddock fillets, skinned and cut into large pieces
  7. 125g smoked haddock fillets, skinned and cut into large pieces
  8. 50g frozen peas
  9. 1 bunch of spring onions, finely chopped
  10. Large handful of flatleaf parsley, chopped
  11. 375g ready-rolled puff pastry
  12. 1 large free-range egg, lightly beaten

Method

  1. 1. Melt the butter in a pan. Stir in the flour and cook for a few minutes over a medium heat until it forms a thick paste. Gradually stir in the cream, until you have a smooth thick sauce. Slowly add the cider, stirring constantly. Remove from the heat.
  2. 2. Stir in the prawns, both types of haddock, the peas, spring onions and parsley. Spoon the mix into a 1.5 litre pie dish. Cool.
  3. 3. Wet the edges of the dish with water to help the pastry stick, then unroll the pastry and lay on top. Press the edges down to seal. Trim the excess pastry from around the edges and use the trimmings to decorate the top, if you like, sticking them on with a little water. Wrap the cooled pie in cling film, then foil. Freeze until needed.
  4. 4. The day before you want to eat the pie, remove it from the freezer and defrost completely overnight in the fridge. Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pastry with the beaten egg, then make a couple of slits in the top to allow the steam to escape. Cook for 30-35 minutes until golden and piping hot.

Nutritional info

PER SERVING (BASED ON 8) 541kcals, 37.9g fat (21.4g saturated), 24.6g protein, 25.3g carbs, 3.1g sugar, 1g salt

Comments

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Pat S

November 14

Lovely pie - reduce sauce liquids next time as quite wet, but flavour is excellent.

RAH_RAH

October 16

I make a lot of pies, and this one is definitely one of the best! I've always thought that fish pie should have a mashed potato top, but this recipe has changed all that. So simple to make and absolutely delicious. A pie-umph!

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