Creamy Fish and Spinach Pie
This is a delicious combination of smoked haddock and prawns in a creamy spinach sauce, which gives the pie a vibrant coloured sauce.
Serves 5-6 people.
Difficulty: Moderate
Prep time: 30 minutes
Total time: 1 hour
Equipment: Shallow dish, rolling pin, 1 x1l. / 2pt (approx) or 2 x 500ml. /1pt (approx) pie or similar oven-proof dishes.
Ingredients
- 500g Jus Rol™ Puff Pastry
- Beaten egg to glaze
- 500g smoked haddock or cod
- 150g cooked and peeled prawns
- 50g butter
- 4-5 tbsp. milk
- 200g spinach - washed and drained
- 1tbsp. flour
- 150ml single cream
- Salt and black pepper to season
- Poppy seeds for garnish - optional
Procedure
- Make the filling by placing the smoked fish in a shallow dish, dot with 25g of the butter and then pour the milk over.
- Cover with cling film and microwave on high for 3 minutes (alternatively, place all of the above in a pan and gently simmer the fish for 15 minutes or until it just starts to flake.)
- Remove the fish from the dish retaining the cooking liquid. Discard the skin and any bones and break the fish into large flakes, place in an oven-proof pie (approx. 1l. /2pts in capacity) dish with the prawns.
- Blitz the fish liquor with the spinach in a blender until the spinach is finely chopped, add the cream and mix for a few more seconds.
- Melt the remaining butter in a pan, stir in the flour and then stir in the spinach sauce mixture, bring to the boil stirring all the while and allow to thicken, season to taste and allow to cool. If the sauce is very thick add a little more milk at this stage.
- Meanwhile preheat oven to 220ºC (200ºC for fan assisted) Gas Mark 7.
- Roll out pastry large enough to cover the dish (or half for each dish if using 2) with some to spare.
- Cut strips from the edges of the pastry, and lay on the rim of the pie dish, having first brushed it lightly with beaten egg.
- Brush the pastry rim with beaten egg, and lay the remaining pastry over the dish.
- Trim off the excess using a sharp knife, press firmly down around the rim to form a good seal and knock up the edges if desired.
- Brush top with beaten egg, use any pastry trim to cut out shapes for decoration if desired and /or sprinkle with poppy seeds.
- Bake for 25 minutes or until pastry is risen and golden brown.
- Serve hot.
Join in the celebrations of JUS-ROL™ British Pie Week and find more of JUS-ROL Janet's™ recipe ideas and top tips at www.jusrol.co.uk