Smoked fish and cider pie
- March 2011
- Serves 6
- Takes 30 minutes to make, plus cooling, 30-35 minutes to bake finished pie
Try a new variation on a traditional fish pie. This recipe is made with smoked fish and cider filling and has, instead of mash, a puff pastry lid.
- 37.9g (21.4g saturated)
- 25.3g (of which sugars 3.1g)
Based on 8 sharing
- 50g butter
- 50g plain flour
- 300ml double cream
- 200ml dry cider
- 250g large raw peeled prawns
- 450g fresh haddock fillets, skinned and cut into large pieces
- 125g smoked haddock fillets, skinned and cut into large pieces
- 50g frozen peas
- 1 bunch of spring onions, finely chopped
- Large handful of flatleaf parsley, chopped
- 375g ready-rolled puff pastry
- 1 large free-range egg, lightly beaten
- 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.
- 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.
- 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.
- 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.
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