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Smoked fish & cider pie

Boil the potatoes

2 medium potatoes, peeled

Boil until just cooked and still firm. Drain rinse with cold water and put to one side to dry

Make the filling

40g butter

Heat the butter in a large saucepan

1 onion, finely chopped

Soften for around 5 minutes

50g plain flour

Add a little at a time & stir into a smooth paste

400 ml dry cider

Pour in slowly, stirring constantly to make a thick sauce.

3 tbsp crëme fresh

Salt & black pepper

Turn the heat off, stir in and season with the salt and pepper

450g haddock fillet, skinned & large diced

125g smoked haddock, as above

125g raw prawns, de-veined & washed

75g frozen peas

2 tbsp parsley, chopped

With the heat still off gently stir to mix then set-aside


Make the egg wash

1 egg yolk

equal portion of water

pinch of salt

Whisk with a fork
Assemble the pie and bake in the oven

Above cooked potatoes, finely sliced

Line the base of a pie dish with the potatoe slices

Above pie mixture

Place a pie funnel in the centre of the dish and spoon in the filling around it.

375g puff pastry (ready rolled)

Above egg wash

Moisten the edges of the dish, lay the pastry on top and crimp the edges to seal, make a small hole in the pastry above the funnel, then brush the pastry with the egg wash.

Bake in a pre-heated oven at 200° C for 40 minutes or until the pastry turns golden brown