1 1/2 lb (700 g) cod or coley
8 oz (225 g) smoked haddock
1 onion, coarsely chopped
1 pint (600 ml) milk
1 oz (25 g) butter
1 oz (25 g) flour
4 oz (125 g) peeled prawns
2 tbsp fresh chopped parsley
4 oz (125 g) grated Cheddar cheese
12 oz (350 g) puff pastry
1 egg, beaten, to glaze
8 oz (225 g) smoked haddock
1 onion, coarsely chopped
1 pint (600 ml) milk
1 oz (25 g) butter
1 oz (25 g) flour
4 oz (125 g) peeled prawns
2 tbsp fresh chopped parsley
4 oz (125 g) grated Cheddar cheese
12 oz (350 g) puff pastry
1 egg, beaten, to glaze
method
1. Poach fish and onion in milk for 10 minutes. Drain, reserve milk. Remove skin and bone from fish, set aside fish. Melt butter in a pan, remove from heat and stir in flour. Cook, stirring for 1 minute.
2. Gradually stir in the milk off the heat. Cook, stirring, until thick. Fold in the fish, prawns, parsley, cheese, and season. Spoon into a 2 pint (1 1/2 litre) pie dish. Roll out the pastry and cut a strip to fit the rim.
3. Dampen the rim and top with remaining pastry. Seal edges. Re roll pastry trimmings, cut out 2 fish shapes.
4. Glaze with beaten egg and bake at Mark 7 (220°C) 425°F for 30 to 35 minutes until puffed and golden.
2. Gradually stir in the milk off the heat. Cook, stirring, until thick. Fold in the fish, prawns, parsley, cheese, and season. Spoon into a 2 pint (1 1/2 litre) pie dish. Roll out the pastry and cut a strip to fit the rim.
3. Dampen the rim and top with remaining pastry. Seal edges. Re roll pastry trimmings, cut out 2 fish shapes.
4. Glaze with beaten egg and bake at Mark 7 (220°C) 425°F for 30 to 35 minutes until puffed and golden.
serving amount
serves 6 - 8
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