Ingredients
- Prepare ahead
- 700g smoked haddock
- 400ml milk
- 1 bay leaf
- 25g unsalted butter
- 1tbsp olive oil
- 2 leeks, finely sliced
- 2tbsp flour
- 3 free-range hard-boiled eggs, chopped
- 50g grated Cheddar or Gruyère
- 2tbsp flat-leaf parsley, finely chopped
- 250g puff pastry
- 1 free-range egg, beaten, to glaze
- You will need:
- 1 to 1.2-litre pie dish
Instructions
- The haddock needs to be poached, using milk as well as a bay leaf. Poaching should take five minutes, before you flake the fish and keep the liquid on the side. You can then melt your butter and add oil, before cooking your leeks for five minutes. Add your flour, allowing it to cook for a minute. You can now add the liquid that you kept on the side earlier. Allow the pot to thicken before you add your cheese, fish, parsley and eggs. Finish with your seasoning before moving it somewhere to cool.
- Allow your oven to heat to 200°C - you can drop the heat to 180°C if using a fan, or set a gas oven at six. Now pour your filling into the pie dish and cover with the pastry. You should dab the edges of the dish with some water to make sure the pastry latches on. The edges can be crimped with a fork. Now use your egg to glaze before completing any desired decoration. You should then glaze over once more and move it into the fridge for around 20 minutes. It is then ready to be baked (25-30 minutes) and remove when it is crisp, golden and ready to enjoy.
