Fish Scale Pie
A fishy fave, ready in two hours.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
90
MINUTES
Ingredients
200ml milk
1 bay leaf
2 whole peppercorns
200g fresh or frozen fish
30g butter
50g plain flour (extra for dusting the pastry)
75g frozen sweetcorn
75g frozen peas
200g shortcrust pastry
Milk to brush the ‘scales’
Method
Heat the milk, bay leaf and peppercorns to a gentle simmer. Cook the fish in the milk. If the fish is cut in to small chunks they should only take 10 minutes. For larger pieces allow 15 minutes. Scoop out the fish and set to one side. Pick out the bay leaf and peppercorns and throw away. Pour the hot milk into a mug
Melt the butter in the same saucepan, sprinkle in the flour and cook for 5 minutes. Add the milk from the mug, one quarter at a time, and stir each time until it is well mixed and you have a smooth paste. Add a little hot water unil you have a thick sauce.
Pour the sweetcorn and peas into the sauce. Turn off the heat. Stir in the cooked fish.
Preheat a fan oven to 180°C.
Grease an 18cm sandwich tin and dust with flour. Dust a flat surface with flour, divide the pastry into two sections and roll out one round to line the bottom and sides of the tin,
Pour the fish sauce into the lined tin and roll out the second section of pastry.
Cut out lots of small circles with a glass or a biscuit cutter, Combine and re-roll any trimmings as necessary.
Layer the 'scales' up to coat the top of the pie. Brush with milk and bake for 30 or so minutes until golden brown on top.
