Smoked haddock and leek pastries

Method

1. In a small heavy-based pot, cook the leek and garlic in 50g of the butter. Season and cook on medium-low heat until softened (about 4-5 minutes). Remove from the heat and set aside.

2. In another heavy-based medium-sized pot, place the milk and smoked haddock.

3. Warm on medium-low heat to gently poach the fish – approximately 2-3 minutes once the milk warms.

4. Remove the fish from the milk with a slotted spoon and place on a plate. Reserve the milk and keep warm.

5. In a separate medium-sized pot, melt the remaining butter on a medium-low heat.

6. Add the flour and mix to combine using a wooden spoon.

7. Cook until sandy in colour. Once the mixture is coming away from the sides of the pot slowly begin to add the warmed milk.

8. Add 100ml at a time, mixing all the time with each addition to prevent lumps from forming.

9. Once all the milk is added, cook for a further 2 minutes.

10. Add the Dijon and wholegrain mustard and remove from the heat.

11. Fold through the smoked haddock and leeks.

12. Season to taste with freshly cracked black pepper and sea salt. Allow to cool completely.

13. Preheat oven to 200°C/gas 6. To form the pastries, cut each sheet of puff pastry into 12 even squares (8.5 x 8mm) this will give you 24 squares in total.

14. Brush 12 of the squares with beaten egg and place a heaped teaspoon of the mixture in the centre of each.

15. Place a square of puff pastry over each and press down to seal the four sides of the squares with a fork.

16. Using a very sharp knife, lightly score the pastry.

17. Once sealed, brush each pastry with egg wash and sprinkle with sea salt and mustard seeds.

18. Bake on a lined baking tray for 15 minutes.

19. Cool on a wire rack for at least 5 minutes before eating.