Cheese Pastry Topped Fish Pie

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fish cheese pieWith British Pie Week coming up, why not try something different and give this recipe go? This Cheese pastry makes a tasty change from the classic fish pie and is beautiful paired with steamed vegetables. 

Serves: 4

Preparation Time: 30minutes

Cooking Time: 30minutes

What you’ll need:

  • 225g plain flour
  • Pinch of salt
  • 100g butter, chilled and cubed
  • 110g mature Cathedral City Cheddar Cheese
  • 455g cod or coley fillets, skinned and cubed
  • 200g cooked tiger prawns
  • 55g butter
  • 55g plain flour
  • 150ml dry white wine
  • 425ml stock
  • Salt and black pepper
  • 2tbsp cream
  • 1 tbsp fresh chopped parsley
 and dill
  • A little milk, for glazing

What to do:

1. Sieve the flour and salt together into a bowl. Add the butter and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.

2. Stir in the grated cheese.

3. Make a well in the middle of the mixture and stir in enough water (about 2 tbsp) using a knife, until a soft but not sticky pastry is formed. Cover tightly and allow to rest in a fridge for 15 – 30 minutes.

4. Preheat the oven to 220°C/fan 200°C, 425°F, Gas Mark 7.

5. Meanwhile make the fish filling: In a small pan heat the butter, add the flour stirring continuously. Heat the wine, stock, bay leaf and seasoning in another small saucepan. Add slowly to the flour mixture, stirring continuously until the sauce is smooth and silky.

6. Add the fish, prawns, cream and herbs. Pour into a 4 individual pie dishes.

7. Roll the pastry on a lightly floured surface to a thickness of a £1 coin. Cut 4 circles about 1.5cm wider than your pie dishes. Brush the rim of the pie dishes with water and cover the tops with the pastry. Glaze with a little milk.

8. Place on a baking tray and bake for 30-35 minutes until golden brown.

Recipe by Cathedral City

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