Rick Stein’s puff pastry topped fish pie recipe
This easy recipe misses some of the traditional steps – without losing the taste.
SERVES
6
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
30
MINUTES
Ingredients
600ml whole milk
500g whiting, coley or pollock
300g undyed smoked haddock
2 egg yolks
2 tbsp cornflour
85g mature Cheddar cheese, grated
Splash of white wine
Large handful of parsley, chopped
150g peeled prawns, fresh or frozen and defrosted
320g ready-rolled puff pastry
Milk or egg yolk, to glaze
Salt and black pepper
BLACK FRIDAY
