Smoked haddock & spinach pie

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

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 50 mins

Ready in 1 hour 30 mins

Method

  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

Recipe from olive magazine, February 2005.

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Latest comments and suggestions

  • Binder photo jojo6969

    30 January 2008

    jojo6969 rated and commented on this recipe

    4 stars

    I didn't have any mushrooms but made it the same otherwise - it was absolutely delicious. I'd definitely make it again.

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  • Binder photo Louise

    25 March 2008

    Louise rated and commented on this recipe

    4 stars

    Gorgeous. Tasted much lighter than a standard fish pie

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  • Binder photo Gillian

    10 April 2008

    Gillian rated and commented on this recipe

    4 stars

    Delicious. Well worth all the prep and cooking time, although won't season as much as recipe calls for next time, as found it on the salty side. The fish and cheese are naturally salty so this should be enough.

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  • Binder photo robin

    05 November 2008

    robin commented on this recipe

    we made this at the weekend to impress some friends coming up from London and it was *delicious*

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  • Binder photo gdoll

    14 February 2009

    gdoll rated and commented on this recipe

    4 stars

    I didn't add any extra salt at all and it was perfect! I also added half the amount of cheese to let the lovely haddock flavour shine through.

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  • Binder photo Annie

    05 May 2009

    Annie rated and commented on this recipe

    5 stars

    This was delicious - yes, it does take a lot of preparation, but it was worth it!

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  • Binder photo Sheila

    18 October 2009

    Sheila rated and commented on this recipe

    5 stars

    The flavours in this pie worked really well although I found assembling it to be a bit tricky. Some of the filling seeped out even though I'd reduced the quantities a little. We ate half then I wrapped the rest of it in foil and froze it. A couple of weeks later I defrosted it overnight and it re-heated easily in the oven by just opening up the foil and laying the whole lot on a baking sheet. It tasted just as good second time round. Definitely one to make again as a good alternative to the usual fish pie.

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  • Binder photo MrsGS

    21 June 2010

    MrsGS rated and commented on this recipe

    2 stars

    I found it too salty so I had to omit the cheese but still tasted nice. I found the dish too fussy to make and some of the sauce seeped out of the pastry. Might make it again when I have more time to spare.

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 50 mins

Ready in 1 hour 30 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
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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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