Smoked haddock & spinach pie

Recipe uploaded by

olive magazine

6 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Wilt the spinach in a knob of the butter for 2 minutes. Season well and squeeze out any excess liquid. Put the haddock in a saucepan with the onion and season well. Pour in the milk, bring to a boil, then take off the heat and leave for 10 minutes. Strain the milk into a jug, set the fish aside and discard the onion.
2. Melt half the remaining butter in a saucepan, add the flour and season. Stir in the milk a little at a time. Bring to 8the boil and simmer for 5 minutes until thickened. Remove the skin from the fish and flake it into the sauce. Melt the remaining butter in a pan over a high heat. Add the mushrooms and cook, tossing, for 5 minutes until lightly browned. Season, mix with the spinach and crème fraîche.
3. On a floured work surface, roll out half the pastry into a 30cm circle and transfer to a lightly buttered baking sheet. Arrange the haddock in the middle, leaving a thick border, then top with the spinach mixture and grated cheese. Roll out the remaining pastry into a slightly bigger circle. Brush the border with some egg glaze, put the pastry lid on top and use a fork to crimp around the edges. Brush with the remaining egg and make shallow lines crisscrossing the pastry with the point of a knife. Chill until ready to bake.
4. Heat the oven to 200C/fan 180C/gas 6. Bake the pie for 15 minutes then lower the temperature to 180C/fan 160C/gas 4 and bake for 35-40 minutes until golden and crisp. Stand for 10 minutes before serving.

Per serving

638 kcalories, protein 33.4g, carbohydrate 31g, fat 43.1 g, saturated fat 22.9g, fibre 1.8g, salt 3.1 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/3813/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 300g spinach , washed and trimmed
• 50g butter
• 500g smoked haddock
• 1 small onion , cut in half
• 200ml milk
• 20g flour
• 250g mushrooms , trimmed and thinly sliced
• 100ml crème fraîche
• 400g puff pastry
• 200g Gruyère (or other cheese that melts well), grated
• 1 egg yolk , beaten with 1 tsp water

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 40 mins

Cook 50 mins

Ingredients

• 300g spinach , washed and trimmed
• 50g butter
• 500g smoked haddock
• 1 small onion , cut in half
• 200ml milk
• 20g flour
• 250g mushrooms , trimmed and thinly sliced
• 100ml crème fraîche
• 400g puff pastry
• 200g Gruyère (or other cheese that melts well), grated
• 1 egg yolk , beaten with 1 tsp water

Per serving

638 kcalories, protein 33.4g, carbohydrate 31g, fat 43.1 g, saturated fat 22.9g, fibre 1.8g, salt 3.1 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk