I’ve always loved Kedgeree but it’s never been easy to make it work in a classic pastry based pie so am really pleased with these delicious pastry free pot pies. They make a great lighter pie whilst retaining all the best bits of classic kedgeree and work really well as either a single large pie to share or in individual pie dishes , whatever works for you. 

Serves: 6

What You’ll Need:

For the filling

• 700ml milk
• 400g skinless smoked haddock fillets
• 300g haddock skinless (unsmoked)
• 2 sprigs of parsley
• 60g unsalted butter
• 1 large onion, sliced
• 1 leek, sliced
• 2 tablespoons mild curry powder
• 60g plain flour
• 100ml dry white wine
• 100g kale, shredded
• Zest and juice of one lemon
• ½ bunch of flat leaf parsley chopped
• sea salt and freshly cracked black pepper

For the rice and egg topping

• 200g basmati rice
• 1 tablespoon unsalted butter
• 1 large onion diced
• 1 cinnamon stick
• 1 teaspoon turmeric
• 300ml vegetable stock
• 50g shredded kale
• 1 tablespoons chopped flat leaf parsley

What You’ll Need:

• Preheat the oven to 200°C/Gas Mark 6.
• Soak the rice in cold water. In a saucepan bring the milk to the boil, once boiling remove from the heat, place the fish in a medium size roasting tray with the sprigs of parsley, pour over the hot milk, cover the tray with foil and place in the oven for 10 -12 minutes until the fish is cooked and flakey.
• Carefully remove the fish from the tray, flake and set aside, remove any bones if found. Pass the milk through a fine sieve.
• In a medium saucepan over medium heat melt the butter, and sauté the sliced onions and leeks with the curry powder and seasoning for 5 – 6 minutes, until softened and starting to brown. Add the flour and cook for further one minutes, deglaze with the wine and stir to prevent lumps, slowly add a ladle of the hot milk at a time, stir well after each addition until all the milk is incorporated and the mixture is smooth, simmer over medium heat for further two minutes, stir continuously until the mixture thickened and is cooked. Add the shredded kale, lemon zest and juice and stir in the parsley.
• For the rice drain the soaked rice. In a medium saucepan melt the butter over medium heat and sauté the onion, cinnamon and turmeric with seasoning for 5 minutes, add the rice and cook for further 1 minute, stir continuously, add the stock and cover the pan with a lid, reduce the heat to low and simmer for 10 minutes, stir once or twice, remove the pan from the heat, stir in the kale cover the pan with a lid and set aside for further 10 minutes. Use a fork to fluff the rice and stir in the parsley.
• While the rice is cooking boil the hens eggs for 6 minutes until soft boiled, once cooked peel and set aside.
• To assemble mix the flaked poached fish into the sauce, grease 6 individual pie dishes and divide the mixture between the pie dishes, cut the eggs into ¼’s and place it on top of the pie filling, top the pies with the rice and place the pies back in the oven for 10minutes to ensure they are hot all the way through and serve.

Martin Dewey from Square Pie, The Gourmet Pie Company shares his summer pie recipes for you to try out at home. For more information visit: www.squarepie.com @SquarePie