Name: Creamy Leek, Potato, Cheddar & Chive Fish Pie Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 400g plain flour, plus extra for dusting; 1 tsp fine salt; ½ small bunch of thyme, leaves picked; ½ tbsp English mustard powder; 180g cold unsalted butter, cut into cubes; 2 large eggs, beaten (half for the pastry, half for glazing); 1 potato (about 270g), chopped into 3cm chunks; 1 tbsp olive oil; 50g butter; 2 leeks, finely sliced; 3 tbsp plain flour; 400ml whole milk; 100ml double cream; 100g mature cheddar, grated; 3 tsp Dijon mustard; ¼ bunch of chives, finely chopped; 200g skinless salmon fillet, cut into chunks; 200g skinless smoked haddock fillet, cut into chunks; 100g raw king prawns, peeled; Steamed greens

Ingredients

400g plain flour, plus extra for dusting

1 tsp fine salt

½ small bunch of thyme, leaves picked

½ tbsp English mustard powder

180g cold unsalted butter, cut into cubes

2 large eggs, beaten

Steamed greens, to serve

1 potato (about 270g), chopped into 3cm chunks

1 tbsp olive oil

50g butter

2 leeks, finely sliced

3 tbsp plain flour

400ml whole milk

100ml double cream

100g mature cheddar, grated

3 tsp Dijon mustard

¼ bunch of chives, finely chopped

200g skinless salmon fillet, cut into chunks

200g skinless smoked haddock fillet, cut into chunks

100g raw king prawns, peeled

Instructions

Step 1: In a food processor, combine the flour, salt, thyme leaves, and mustard powder. Pulse briefly to mix.

Step 2: Add the cold butter cubes and pulse until the mixture resembles fine breadcrumbs.

Step 3: Add half the beaten egg and 1 tablespoon of cold water. Pulse until the dough starts to come together, adding up to 1-2 tablespoons more water if necessary.

Step 4: Turn the dough onto a lightly floured surface and knead briefly. Wrap in cling film and chill for 30 minutes.

Step 5: Meanwhile, cook the potato chunks in boiling water for 8-10 minutes until tender. Drain well and leave to steam-dry.

Step 6: Heat olive oil and butter in a large frying pan over medium heat. Add the sliced leeks and cook for 5 minutes until softened.

Step 7: Stir the flour into the leeks and cook for 2 minutes, then gradually add the milk in small amounts, stirring constantly to create a smooth sauce.

Step 8: Stir in the double cream, grated cheddar, and Dijon mustard. Cook for 1-2 minutes until the cheese melts, then remove from heat.

Step 9: Add the chopped chives and season the sauce with salt and pepper to taste. Allow to cool for 15 minutes.

Step 10: Preheat the oven to 220°C (200°C fan) or gas mark 8.

Step 11: Gently fold the cooked potato, salmon, smoked haddock, and prawns into the cooled leek mixture.

Step 12: Spoon the filling into a 27cm round pie dish.

Step 13: Roll out the chilled pastry on a floured surface to roughly the thickness of a £1 coin.

Step 14: Drape the pastry over the pierced pie filling, trim excess edges, then crimp the edges to seal.

Step 15: Use any leftover pastry to decorate the top if desired. Brush the pastry with the remaining beaten egg.

Step 16: Bake in the center of the oven for 35-40 minutes until golden and crisp.

Step 17: Serve hot with steamed greens.

Tips & Variations

Use smoked or fresh fish according to preference; adjust cooking times slightly if needed.

Add a pinch of nutmeg to the sauce for extra warmth and depth.

For a quicker alternative, use ready-made shortcrust pastry instead of making your own.

Fresh dill or parsley can be substituted for chives for a different herbal note.

FAQs

Can I use other types of fish for this pie?

Yes, white fish like cod or pollock work well as substitutes. Just ensure the fish pieces are similarly sized so they cook evenly.

Is it possible to prepare the pie ahead of time?

Yes, you can assemble the pie up to the point of baking and store it covered in the fridge overnight. Bake it straight from the fridge, adding a few extra minutes to the cooking time if needed.