This has been one of my favourite recipes for many years. It’s a really tasty pie made with smoked haddock and a simple sauce in a puff pastry case. I usually buy ready made puff pastry for this, either fresh or frozen. It can be eaten whether hot or cold - but I find puff pastry tastes better hot.
You will need a large baking tray.
- 500g pack puff pastry, fresh or frozen.
- 350g (12oz) smoked haddock fillet
- 150ml (5 floz) milk
- 15g (1/2 oz) margarine
- 15g (1/2 oz) plain flour
- salt and white pepper
- 2 eggs
Poach the fish in a saucepan with the milk for 5 - 10 minutes. Strain off the milk into a measuring jug and check it is 150ml. Flake the fish, removing any skin and bones.
Make the sauce; in the same pan. Melt the margarine add the flour, stir for about 2 minutes then very gradually add the milk, stirring all the time. Simmer for 5 minutes, still stirring. Take it off the heat, check the seasoning and add the flaked fish. Leave to go cold.
Hard-boil one of the eggs.
Heat the oven to Gas 7 /225C.
Roll out the pastry to a 30cm /12in square. Trim the edges and reserve them.
Lay the square diagonally on a greased baking tray. Place the cold fish mixture in the centre
Beat the second egg with a little salt and brush the pastry edges then pull the corners up to the centre to form an envelope, overlapping the edges a little. Slice the hardboiled egg and place slices in the open corners. Roll out the trimmings and cut out 4 long diamond shaped leaves to lay on the top. Make a small hole in the centre. Brush all over with beaten egg.
Bake for approx 30 minutes until golden brown.