200 g (8 oz) shortcrust pastry
300 g (12 oz) fillets of cod
2/3 cup (150 ml) 1/4 pt dry cider
butter
4 tablespoons cream
3 apples, sliced
1 onion, sliced
salt and pepper
egg to glaze
1/3 cup (50 g) 2 oz seasoned flour
300 g (12 oz) fillets of cod
2/3 cup (150 ml) 1/4 pt dry cider
butter
4 tablespoons cream
3 apples, sliced
1 onion, sliced
salt and pepper
egg to glaze
1/3 cup (50 g) 2 oz seasoned flour
method
1. Roll the fish in the seasoned flour.
2. Butter a deep pie dish and arrange alternate layers of fish, slices of apple and onions. Season.
3. Pour the cider into the dish.
4. Dot with butter. Roll out the pastry and fit a strip around the edge of the dish.
5. Press the lid well down on to the strip.
6. Cut a vent in the pie.
7. Glaze with beaten egg.
8. Cook at 220°C, 425°F, mark 7 for 10 minutes.
9. Then reduce the heat to 180°C, 350°F, mark 4 for a further half an hour until the fish is cooked.
10. Open a hole in the lid and pour in the cream before serving.
11. If you have a little Calvados to add to the cream, this will make a very rich pie.
2. Butter a deep pie dish and arrange alternate layers of fish, slices of apple and onions. Season.
3. Pour the cider into the dish.
4. Dot with butter. Roll out the pastry and fit a strip around the edge of the dish.
5. Press the lid well down on to the strip.
6. Cut a vent in the pie.
7. Glaze with beaten egg.
8. Cook at 220°C, 425°F, mark 7 for 10 minutes.
9. Then reduce the heat to 180°C, 350°F, mark 4 for a further half an hour until the fish is cooked.
10. Open a hole in the lid and pour in the cream before serving.
11. If you have a little Calvados to add to the cream, this will make a very rich pie.
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