1 lb (450 g) puff pastry
450 (1 lb) haddock fillets
200 g (8 oz) kipper fillets
2/3 cup (150 ml) 1/4 pt dry still cider
200 g (8 oz) fresh tomatoes, skinned and chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
4 hard boiled (cooked) eggs, chopped
salt and pepper
450 (1 lb) haddock fillets
200 g (8 oz) kipper fillets
2/3 cup (150 ml) 1/4 pt dry still cider
200 g (8 oz) fresh tomatoes, skinned and chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
4 hard boiled (cooked) eggs, chopped
salt and pepper
method
1. Roll out the pastry and line a large ovenproof dish, reserving enough for the lid.
2. Cook all the fish in a little milk, drain and flake.
3. Melt the butter in a pan, add the flour, remove from the heat and add the milk and cider to make a white sauce.
4. Stir continuously until the sauce comes to the boil and thickens. Season and allow to cool slightly.
5. Add the eggs, tomatoes and fish to the sauce.
6. Pour the mixture into the pie dish. Place a funnel in the centre.
7. Cover with the rest of the pastry, making sure the edges are well sealed.
8. Glaze and bake at 220°C, 425°F, mark 7 for 25 minutes.
2. Cook all the fish in a little milk, drain and flake.
3. Melt the butter in a pan, add the flour, remove from the heat and add the milk and cider to make a white sauce.
4. Stir continuously until the sauce comes to the boil and thickens. Season and allow to cool slightly.
5. Add the eggs, tomatoes and fish to the sauce.
6. Pour the mixture into the pie dish. Place a funnel in the centre.
7. Cover with the rest of the pastry, making sure the edges are well sealed.
8. Glaze and bake at 220°C, 425°F, mark 7 for 25 minutes.
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