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Creamy leek, potato, cheddar & chive fish pie

Creamy leek, potato, cheddar & chive fish pie with the first slice cut out

Creamy leek, potato, cheddar & chive fish pie

Name: Creamy leek, potato, cheddar & chive fish pie
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Ingredients: 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; steamed greens to serve; 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

Esther Clark

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Serves 5 - 6

More effort

Prep: 5 mins

Cook: 1 hr

plus 30 mins chilling and 15 mins cooling

A star rating of 4 out of 5.4 ratingsRate

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Use fresh fish to make this creamy, pastry-topped pie. The prawn, haddock and salmon filling and crumbly topping make this pie extremely moreish

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Ingredients

Nutrition

Units:

MetricUS

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
steamed greens

to serve

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

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Nutrition: Per serving (6)

kcal964
fat59g
saturates33g
carbs72g
sugars6g
fibre6g

high
protein34g
salt2.2g

Method

step 1

Tip the flour, salt, thyme and mustard powder into a food processor and pulse briefly. Add the butter and pulse again to a fine breadcrumb texture. Add half the egg and 1 tbsp cold water and pulse until it comes together into a dough (you can add up to 1-2 tbsp more water if it’s dry). Tip the dough onto a work surface and knead briefly. Wrap and chill for 30 mins.
step 2

To make the filling, cook the potato in a pan of boiling water for 8-10 mins. Drain and leave to steam-dry. Heat the oil and butter in a large frying pan over a medium heat, and fry the leeks for 5 mins. Stir in the flour and cook for 2 mins, then add the milk, a little at a time, stirring between each addition to combine. Add the cream, cheese and mustard, and cook for 1-2 mins more until the cheese has melted. Stir in the chives and season. Remove from the heat and leave to cool for 15 mins.
step 3

Heat the oven to 220C/200C fan/ gas 8. Gently fold the salmon, potato, haddock and prawns into the creamy leek mixture, then spoon into a 27cm round pie dish. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Drape the pastry over the pie, then trim the excess. Crimp the edges, then shape the off-cuts to decorate the top, if you like. Brush with the remaining egg, then bake in the centre of the oven for 35-40 mins until golden. Serve with steamed greens.

Recipe from Good Food magazine, February 2021

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A star rating of 4 out of 5.4 ratings

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