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Flaky Pastry Fish Pie

Our recipe

A fish pie encased in light crispy flaky pastry. The cold butter cubes and special folding technique give this pastry, which should be made in advance and chilled, its characteristic flaky texture. The fish in this recipe is smoked haddock and prawns although any other fish fish could be substituted. As well as being a great supper dish this flaky pastry fish pie would be ideal for a special occasion.

Servings

Ingredients

200 g	Plain Flour
100 g	Cold Butter
4 tbsps	Cold Water
2	Rashers of Bacon
15 g	Butter
1 tbsp	Cornflour
100 ml	Milk
125 g	Smoked Haddock
200 g	Prawns
1 tsp	Chopped Parsley

Method

THE PASTRY

Put the butter on a plate and cut it into 5mm/1/4” cubes.
Take 25g or a quarter of this and put it into a mixing bowl. Refrigerate the rest.
Add the flour to the bowl and using a pastry cutter or fork work it together until the mix resembles breadcrumbs.
Mix in just enough water to bring together a ball of dough.
On a floured surface roll the dough into a 15x20cm/6x8” rectangle.
Spread half the chilled butter cubes over the middle area of the rectangle.
Fold the left side of the pastry over the buttered middle area.
Spread the rest of the chilled butter on top of the side folded over.
Fold the right side of the pastry over the buttered area.
Press around the edges to ensure butter is sealed in.
Quickly roll the dough into another 15x20cm/6x8” rectangle.
Wrap the pastry in chill for at least an hour or until required.

The Pie

Put the cornflour, 15g of butter and milk in a saucepan on medium heat and stir to form a sauce. Leave to cool.
Cut the bacon into pieces and fry lightly then add to the sauce.
Chop the fish and add this to the sauce with the prawns and parsley.
Roll out two thirds of the chilled pastry into 15x20cm/6x8” rectangle on a floured surface. Fold the left side over the middle and the right hand side of top of this.
Roll the pastry out again so that it will fit into a 20cm/8” round baking dish or shaped spring form tin.
Grease the baking dish and carefully lift line it with the pastry. Moisten the edges with water.
Fill the pie with the prepared fish filling.
Roll out the remaining pastry into a 20cm/8” circle or shape.
Place the pastry on the pie and press to seal the edges.
Cut a small air hole in the top of the pie for hot air to escape.
Bake in a pre heated oven for 35/40 minutes/