It’s hard to go past a decent fish pie. Mine is really simple and doesn’t involve a rich creamy sauce so it’s fairly light. You could use snapper or blue eye but the smoked cod gives it fantastic flavour. Writing this now makes me feel like leftovers. If only there were some…
- Preheat the oven to 200C and grease 4 individual pie tins or 1 large family sized pie dish with butter (the individual pie tins are great when you’re entertaining)
- Heat the butter in a pan and saute the leek and garlic until soft, allow to cool.
- Line a baking tray with foil and bake the fish for 15 minutes (no need to defrost fish if frozen)
- Combine the leek, sliced potato and sour cream. Flake in the fish, removing any bones if necessary. Season well with salt & pepper.
- Cut circles out of the pastry and line tins or dish. Pile mixture in, and place a lid on top. Neatly crimp the sides and slash some slits on top. Lastly, brush the tops with beaten egg and bake until golden. They should take about 20-25 minutes.
- Now to make these pies even more special, drizzle white truffle oil over the slits when cooked.