Flaky Pastry Fish Pie

Flaky Pastry

1. Cut the butter into 5mm/¼” cubes, spread them out on a plate in three groups and chill in the fridge until firm.
2. Measure the flour into a mixing bowl, add a third of the chilled cubes and return the rest of the butter to the fridge.
3. Using a fork or pastry cutter mix the butter into the flour until it resembles breadcrumbs.
4. Add the water to bring together a soft dough.
5. Gather the pastry into a ball, cover and leave to chill for 10 minutes
6. Lightly flour the work surface and roll the dough into a 20x25cm/8x10” rectangle.
7. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that, cover and leave to chill for 10 minutes.
8. Once again roll the pastry into a 20x25cm/8x10” rectangle.
9. Spread a third of the prepared butter cubes over the middle of the rectangle, leaving uncovered pastry either side.
10. Lift the left side of the pastry over the butter, press around the edges to make a butter pocket.
11. With the palm of your hand, gently flatten the top of the butter pocket.
12. Dot the remaining chilled butter cubes over the top.
13. Fold the right side of the pastry over the butter, pressing and sealing around the edges.
14. Flatten the pastry with the palm of your hand.
15. Dust the work surface with flour and roll the pastry into a 20x25cm/8x10” rectangle making sure the butter remains enclosed.
16. Fold the left-hand side of the pastry onto the middle and the right-hand side on top of that.
17. Cover and chill the pastry for 10 minutes.

Fish Pie Filling

1. Chop the bacon into small pieces, fry lightly in an oiled pan until just cooked and set aside.
2. Measure the cornflour and 4 tablespoons of the milk into a small bowl and stir to make a paste.
3. Put the remaining milk into a saucepan over medium heat until bubbles start to appear.
4. Remove the pan from the heat, add the cornflour paste and stir to combine.
5. Return the pan to the heat and stir as the sauces thickens and bubbles for a minute then remove from the heat.
6. Chop the haddock into chunks and put it into a mixing bowl.
7. Add the prawns, parsley, cooked bacon and season with salt and pepper.
8. Pour the sauce into the bowl, stir and the pie filling is ready.

Pie with Pastry Topping Only

1. Remove the pastry from the fridge, if it is very cold let it stand for ten minutes to come back to room temperature.
2. Rub some butter around a 1lt/2pt pie dish or tin and pre-heat the oven.
3. Tip the prepared filling into the pie dish.
4. Roll out the pastry to the shape of the pie dish and make a pie lid.
5. Bake for 35-45 minutes until the pastry is golden.

Pie with Pastry Top and Bottom

1. Remove the pastry from the fridge and let it stand for ten minutes to come back to room temperature.
2. Rub some butter around the inside of 1lt/2pt pie dish or tin and pre-heat the oven.
3. Cut off one-third of the prepared pastry and set aside for the lid.
4. Lightly dust the work surface and roll the pastry into a shape a little larger than the pie dish.
5. Lift the pastry into dish, pressing and shaping it to fit and making it just taller at the edges.
6. Moisten the taller pastry edges with water.
7. Tip the prepared filling into the pie dish.
8. Roll out the remaining pastry to make a pie lid and lift this onto the pie.
9. Make a good hole in the top of the pie for air to escape during cooking.
10. Bake for 35-45 minutes until the pastry is golden.