Description
A comforting creamy fish pie featuring tender chunks of salmon, smoked haddock, and king prawns combined with a rich leek, potato, cheddar, and chive filling, all encased in a homemade mustard-infused shortcrust pastry. This dish offers a delightful blend of flavors and textures, perfect served with steamed greens for a wholesome meal.
Ingredients
Scale
For the Pastry:
- 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)
For the Filling:
- 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
To Serve:
- Steamed greens
Instructions
- Make the Pastry: Place the flour, salt, thyme leaves, and English mustard powder into a food processor and pulse briefly to combine. Add the cold butter cubes and pulse again until the mixture resembles fine breadcrumbs. Add half the beaten egg and 1 tablespoon cold water, pulsing until the dough starts to come together. If it seems dry, add 1-2 tablespoons more cold water. Tip onto a work surface and knead briefly until smooth. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
- Cook the Potatoes: Bring a pan of boiling water to a boil and add the chopped potato chunks. Cook for 8-10 minutes until tender but still holding their shape. Drain the potatoes and leave them to steam dry.
- Prepare the Filling: Heat the olive oil and butter together in a large frying pan over medium heat. Add the finely sliced leeks and cook gently for about 5 minutes until softened. Stir in the plain flour and cook for 2 minutes to form a roux. Gradually add the whole milk, stirring continuously between additions to create a smooth sauce. Once all the milk is incorporated, add the double cream, grated cheddar, and Dijon mustard. Cook for an additional 1-2 minutes until the cheese melts and the sauce thickens. Remove from heat and stir in the chopped chives. Season with salt and pepper to taste. Allow the mixture to cool for 15 minutes.
- Combine the Filling: Gently fold the cooked potato, salmon chunks, smoked haddock chunks, and peeled prawns into the cooled creamy leek mixture, taking care not to break up the fish.
- Preheat the Oven and Roll Pastry: Preheat your oven to 220°C (200°C fan) or gas mark 8. On a lightly floured surface, roll out the chilled pastry to approximately the thickness of a £1 coin (about 3mm).
- Assemble the Pie: Spoon the fish and leek filling into a 27cm round pie dish. Drape the rolled-out pastry over the filling, trimming any excess pastry from the edges. Crimp the edges to seal the pie, and optionally decorate the top with pastry off-cuts. Brush the pastry surface with the remaining beaten egg to give it a golden finish.
- Bake the Pie: Place the pie in the center of the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and crisp.
- Serve: Remove the pie from the oven and let it sit slightly before serving. Serve with freshly steamed greens on the side for a complete and satisfying meal.
Notes
- The mustard powder in the pastry adds a subtle tang that complements the rich fish filling.
- You can add extra herbs like parsley or dill to enhance the freshness of the filling.
- Ensure the filling is cooled before adding the fish and assembling to prevent the pastry from becoming soggy.
- Steamed greens such as broccoli, peas, or green beans make excellent accompaniments to balance the richness.
- Leftover pie can be refrigerated for up to 2 days and gently reheated in the oven to retain crispness.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, creamy fish pie, salmon pie, haddock pie, seafood pie, leek and potato pie, cheddar fish pie, British comfort food
