Smoked haddock & spinach pie
This pie makes a great light lunch or first course. Make it in advance and keep it chilled until your ready to bake it
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 40 mins
Cook 50 mins
Ready in 1 hour 30 mins- 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.
- 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.
- 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.
- 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
Recipe from olive magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/3813/
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 40 mins
Cook 50 mins
Ready in 1 hour 30 minsIngredients
Per serving
638 kcalories, protein 33.4g, carbohydrate 31g, fat 43.1 g, saturated fat 22.9g, fibre 1.8g, salt 3.1 g





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