Flaky Pastry Fish Pie

Flaky pastry

1. Cut the butter into 5mm/¼” cubes, spread them out on a plate and chill in a fridge until firm.
2. Measure the flour into a mixing bowl, add a quarter 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 is the size of peppercorns.
4. Add the lemon juice and enough of the water to bring together a dough.
5. Lightly flour the work surface and roll the dough into a 20x25cm/8x10” rectangle.
6. Dot half the reserved butter cubes over the centre of the rectangle.
7. Fold the left side of pastry over the butter and press around the edges to fully enclose it.
8. Gently flatten the butter pocket with the palm of your hand and dot the remaining chilled butter cubes over the top.
9. Fold the right side of the pastry over the butter, press around the edges and again flatten the surface with the palm of your hand, making sure all the butter is enclosed.
10. Dust the work surface with flour and carefully roll out dough into a 20x25cm/8x10” rectangle making sure the butter remains enclosed.
11. Fold the left hand side of the pastry onto the middle and the right hand side on top of that.
12. Cover the pastry and chill if for at least an hour or until required.

Filling

1. Chop the bacon into small pieces and fry lightly in an oiled pan.
2. Put the cornflour, butter and milk into a saucepan over medium heat, stir as the sauces thickens and bubbles for a minute then remove from the heat.
3. Add the bacon, haddock, prawns, and parsley, stir and season with salt and pepper.

Pie with pastry topping only

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 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 top 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 just taller at the edges.
6. Moisten the 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 40-45 minutes until the pastry is golden.