Lattice Fish Pie

1½lt/2½pt oven dish, 2 x mixing bowls, frying pan and saucepan

LATTICE PASTRY
200g Doves Farm Organic Plain White Flour
pinch of salt
100g butter, chilled
8 tbsp cold water
flour, for dusting
egg, for brushing

FISH PIE FILLING
3 tbsp Doves Farm Organic Cornflour
375ml milk
2 bacon rashers
250g fish pie mix, frozen
150g seafood selection, frozen
1 tsp chopped parsley
salt and pepper
oil, for pan

220°C, Fan 200°C, 425°F, Gas 7

Lattice Pastry

Step 1

1. Put the flour into a bowl, add the salt and stir to combine.
2. Cut the chilled butter into small cubes or slices and divide into three equal piles.
3. Add one third of the butter to the bowl and chill the rest.
4. Using a fork or pastry blender work the butter into the flour until it resembles bread crumbs.
5. Add the water to bring together a soft pastry dough. If this does not happen easily add a teaspoon of water.
6. Lightly flour the work surface and put the pastry in the middle and dust it with flour.
7. Roll the dough into a 20 x 25cm/8 x 10” rectangle.
8. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that.
9. Cover the pastry and chill for 10 minutes.

Step 2

1. Dust the work surface and chilled pastry with flour.
2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
3. Spread another third of the prepared butter over the middle of the pastry rectangle, leaving pastry on either side.
4. Lift the left side of the pastry over the butter, and the right-hand side on top of that.
5. Press around the edges to enclose all of the butter.
6. Cover and leave to chill for 10 minutes.

Step 3

1. Once again dust the work surface and chilled pastry dough with flour.
2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
3. Spread another third of the prepared butter over the middle of the pastry rectangle, leaving pastry on either side.
4. Lift the left side of the pastry over the butter, and the right-hand side on top of that.
5. Press around the edges to enclose all of the butter.
6. Cover and leave to chill for 10 minutes.

Step 4

1. For the final time roll out the pastry on a lightly floured surface into a 20 x 25cm/8 x 10” rectangle.
2. Cut the pastry into 1cm/⅜” wide strips.
3. To create the lattice, dust a chopping board well with flour and place two pastry strips on it in a cross, slightly larger than the length and width of your dish.
4. Add additional pastry strips in parallel, weaving them over and under each other to create a lattice.
5. Cover and chill the board of pastry lattice for 1 hour, until very firm.

Fish Pie Filling

1. Thaw the fish and seafood. Measure the cornflour and 5 tablespoons of the milk into a small bowl and stir to make a paste.
2. Put the remaining milk into a saucepan over a medium heat until bubbles start to appear.
3. Remove the pan from the heat, pour half the milk onto the cornflour paste, stir and pour everything back into the saucepan.
4. Return the pan to the heat and stir as the sauces thickens and bubbles for a minute then remove from the heat.
5. Chop the bacon into small pieces, fry lightly in an oiled pan until just cooked then add to the pan of sauce.
6. Drain any liquid from the thawed fish and seafood and add it to the pan.
7. Stir and tip everything into a 1½lt/2½pt oven dish.

Flaky Pastry Fish Pie

1. Pre-heat the oven.
2. Break the egg into a bowl and beat well.
3. Brush some beaten egg around the rim of the oven dish.
4. Remove the chilled pastry lattice from the fridge.
5. Slide the pastry onto the top of the dish and press around the rim.
6. Trim away any pastry hanging over the edge of the dish.
7. Gather the pastry trimmings into a ball, wrap and chill or freeze for another day.
8. Brush beaten egg all over the pastry lattice.
9. Bake for 35-40 minutes until the pastry is golden.