Filo-crusted smoked haddock, cheese & leek pie

Filo-crusted smoked haddock, cheese & leek pie

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(5 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins plus cooling

More effort

Serves 4 - 6

Tom Kerridge's filo pastry topping and smoked fish filling adds bold textures and flavours to an otherwise classic dinner party dish

Nutrition and extra info

  • uncooked

Nutrition: per serving (6)

  • kcal821
  • fat49g
  • saturates28g
  • carbs51g
  • sugars9g
  • fibre4g
  • protein4g
  • salt3.8g
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  • 600ml whole milk
  • 3 bay leaves
  • 1 tbsp white peppercorns
  • 650g good-quality smoked haddock fillets (see tip)
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 75g butter, plus extra for frying



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, grated
  • 2 large leeks, halved and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 75g plain flour
  • 1 tbsp English mustard powder
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 175g strong cheddar, diced



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

For the filo crust

  • 140g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 garlic cloves, grated
  • 400g filo pastry
  • small bunch chives, finely snipped


  1. Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Drop in the haddock, turn off the heat, cover with a lid or foil and leave to cool for 30 mins – the haddock will be just cooked. Carefully remove the haddock and set aside on a plate, then strain the milk through a sieve into a jug. To prepare the haddock, remove the flesh from the skin, making sure all bones and spices have been discarded – the fish should break into natural bite-sized flakes. Set aside until needed.

  2. Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook until softened, about 15 mins. Add the leeks and continue cooking for 2 mins. Drain in a colander and leave to cool.

  3. In the same pan, melt the 75g butter, then stir in the flour to form a paste. Cook for 3-4 mins without colouring, then slowly ladle in the warm milk, stirring constantly with a wooden spoon, until you have a glossy sauce. Stir in the mustard poweder, lemon juice and some seasoning, then pass through a fine sieve.

  4. Heat oven to 180C/160C fan/gas 4. To assemble the pie, place the leeks in the bottom of a 1.6-litre pie dish (about 22cm) and top with a third of the sauce. Follow with the flaked smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.

  5. For the filo crust, melt the butter in a small pan, then add the garlic. Heat gently for 5 mins to allow the garlic to infuse. Lay one sheet of filo on a chopping board and brush all over with the garlic butter, then sprinkle with some chives and cracked black pepper. Place another sheet of pastry on top at a slight angle and repeat. Continue in this way until you have used up all the pastry and almost all the garlic butter. You should have created a jagged-edged pastry circle. Lay this on top of the pie dish, then use a sharp knife to trim the edges, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 mins or until the pastry is golden and crisp. Serve with the Charred Baby Gem, watercress & bacon salad (see recipe, Goes well with).

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Comments, questions and tips

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9th Jan, 2017
I can only agree with the previous reviewer - a lot of faff, which in itself is fine, however the cheese, salt and garlic totally drowned out the fish. Not a recipe I will be repeating!
16th Apr, 2016
Overall I found this a lot of preparation for what was in the end a very salty, cheesy dish that drowned out the flavour of the fish. Shame!
Minoo's picture
21st Mar, 2016
This is an unbelievably rich dish! Although that was quite nice to start with, we did start to question whether such a classic dish really did need that much butter and cream. Not sure I'd make it again; seems like the calorific content of all the cream and butter were not quite worth it.
16th May, 2015
What a dish! It was absolutely gorgeous from the first to the last forkful. Not overly complicated and the recipe was easy to follow and well worth it. We both agreed with Tom about just using one fish, it did make it taste brilliant. Top notch proper food which we scored 9/10 and definitely to be repeated thanks Tom !!!
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