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Sole Pie with Lemon Stuffing

ingredients

300 g (12 oz) puff pastry
6 fillets of sole
2/3 cup (150 ml) 1/4 pt milk

for the forcemeat

1 teacup white breadcrumbs
2 oz (50 g) cooked, chopped spinach
juice of 1/2 lemon
1 pinch of mace
3 Tbsp (40 g) butter
2 egg yolks, beaten
2 - 3 tablespoons chopped lemon thyme
salt and pepper
2 - 3 tablespoons fresh parsley

method

1. Gently poach the fillets of sole in enough milk to cover them until they are just tender. Drain the fillets.

2. Make the forcemeat or stuffing. Wash the spinach and parsley and scald quickly in boiling water. Drain them well and chop finely.

3. Mix together in a bowl with the seasoning and the lemon thyme.

4. Melt the butter and add it to the mixture with the lemon juice.

5. Add enough egg to the mixture to bind it together.

6. Roll out the pastry and line a 2.5 cm (1 in) deep pie dish with it, leaving enough to make the lid.

7. Cover with a layer of stuffing, then alternate layers of fish and forcemeat until the dish is full and all the ingredients used up.

8. Top with the pastry lid, glaze and bake at 220°C (425°F) mark 7 for 30 - 35 minutes, until the pastry has risen and is golden.

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