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Mariner's Pie

ingredients

serves 6 - 8
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

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.

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