8 oz (225 g) shortcrust or puff pastry
1 1/2 lb (700 g) cod
2 large cooking (tart) apples
1 tablespoon sugar
2 oz (50 g) raisins
butter
2/3 cup (150 ml) 1/4 pt dry cider
1 x 5 fl oz (142 ml) carton cream (optional)
1 1/2 lb (700 g) cod
2 large cooking (tart) apples
1 tablespoon sugar
2 oz (50 g) raisins
butter
2/3 cup (150 ml) 1/4 pt dry cider
1 x 5 fl oz (142 ml) carton cream (optional)
method
1. Poach the fish in the cider and a little water, if necessary, to cover it.
2. Cook until tender, then remove the fish from the stock which should be reserved.
3. Remove all skin and bones from the fish and separate it into large chunks.
4. Peel, core and slice the apples.
5. Arrange the fish, apples and raisins in a deep pie dish, adding the sugar only if the apples are particularly tart.
6. Season and dot with butter.
7. Pour the fish stock over the ingredients in the dish.
8. Roll out the pastry and attach a strip around the edge of the pie dish.
9. Moisten and affix the lid. Cut a hole in the lid, glaze and bake at 225°C, 435°F, mark 7 - 8 for puff pastry and 200°C, 400°F, mark 6 for shortcrust pastry for about 25 minutes until the pastry is golden.
10. If you wish when the pie is done, pour in the cream, shaking gently to distribute it.
2. Cook until tender, then remove the fish from the stock which should be reserved.
3. Remove all skin and bones from the fish and separate it into large chunks.
4. Peel, core and slice the apples.
5. Arrange the fish, apples and raisins in a deep pie dish, adding the sugar only if the apples are particularly tart.
6. Season and dot with butter.
7. Pour the fish stock over the ingredients in the dish.
8. Roll out the pastry and attach a strip around the edge of the pie dish.
9. Moisten and affix the lid. Cut a hole in the lid, glaze and bake at 225°C, 435°F, mark 7 - 8 for puff pastry and 200°C, 400°F, mark 6 for shortcrust pastry for about 25 minutes until the pastry is golden.
10. If you wish when the pie is done, pour in the cream, shaking gently to distribute it.
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