Smoked fish & cider pie

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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