After the success of ‘Joe’s chicken pie’ in my first book I decided to create an even tastier one. This pie uses smoked haddock, salmon and prawns and it tastes unbelievable. It’s so creamy inside and the crispy filo pastry on top just seals the deal for me.
PREP 15 mins
COOK 30 mins
large knob of butter
1 onion, diced
1/4 tsp ground mace
1 bay leaf
180g skinless smoked haddock, cut into 3cm chunks
200ml fish stock
75ml double cream
400g skinless salmon, cut into 3cm chunks
180g raw king prawns, peeled
50g parmesan, grated
½ bunch of parsley, finely chopped
3 large sheets of filo pastry
(1 x 270g pack)
steamed greens or salad, to serve
23 x 18cm baking dish
Preheat your oven to 180ºC (fan 160?/gas mark 4) and bring a medium saucepan of water to the boil.
Gently lower in the eggs and simmer for 8 minutes. When they are cooked, run them under cold water and peel each one. Set the eggs to one side.
While the eggs are cooking, melt the butter in a saucepan over a medium to high heat. When it is bubbling, add the onion and cook for 3 minutes, or until the onion is beginning to soften.
Increase the heat to maximum and add the mace, bay leaf and haddock chunks. Fry the whole lot together for 1 minute and then pour in the stock. Bring to the boil and simmer for 1 minute, then add the double cream and bring to a simmer one last time before turning off the heat.
Add the salmon, prawns, parmesan and parsley and gently stir to combine everything. Roughly chop the boiled eggs and fold them through the mixture. Tip the whole lot into the baking dish.
Roughly scrunch up the filo pastry sheets and sit them on top of the mixture. Slide the fish pie into the oven and bake for 15 minutes, or until the pastry has coloured and the mixture is piping hot. Serve with steamed greens or a simple salad.
Recipes extracted from Cooking for Family & Friends by Joe Wicks. Available now, Bluebird, RRP $44.99.
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