Creamy Fish & Leek Pie
Easy and delicious fish pie, enclosed in a flaky dough crust.
Ingredients:
Dough:
300g Plain Flour
2-3 tbsp Cold Water
1/2tsp Salt
Filling:
1tbsp Lakeland Pure Irish Butter (salted)
1tsp Olive Oil
1 Small onion (finely chopped)
1 Leek (sliced)
1tbsp Plain flour
Zest of 1/2 Lemon
500g La Ciurma Frozen Cod Fillets cut into chunks
50g Emborg Frozen Garden Peas (optional)
1 tbsp Fresh parsley (chopped)
Salt and pepper to taste
Method:
In a food processor mix the flour with the margarine until it gets crumbly.
Add the salt and start adding the water until you see the dough coming together.
Wrap in plastic and refrigerate for at least half an hour.
Melt the butter over medium heat with little oil in a large pot or wok. Sauté the chopped onion and the sliced leek until soft.
Stir in the plain flour and cook for 1 minute. Gradually add the cream followed by the fish stock pots, stirring constantly.
Add 1 tsp Dijon mustard and simmer for a few minutes until thickened.
Gently fold in the white fish chunks and the peas (if using).
Simmer for 2-3 minutes until the fish starts to flake. Adjust with salt & pepper.
Stir in some freshly chopped fresh parsley. Remove from heat and let cool slightly before using for the pie. Place the filling in a pie dish.
Half of the dough should be opened at around 1/2 cm and placed over the pie dish. Since the dough is really flakey, opening it between baking paper makes things easier. You will have more dough than needed, so you can freeze the leftover dough or use it in another recipe.
Trim the edges and poke a couple of holes to release the steam.
Bake in a preheated 200°c oven for about 30 minutes or until the dough is nicely browned and the filling is piping hot.
Cool for 15 minutes before serving.
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