This luxury fish pie is costly, but these quantities will serve 6 comfortably with added vegetables
Luxury Fish Pie (Serves 4 - 6)
Preheat oven to 220oC/450oF
4 Eggs (3 hard boiled, peeled and quartered, 1 beaten to glaze) 1/4 pint milk 13oz/375g Jus-Rol ready rolled puff pastry 1 level tsp dried dill 7oz/200g cooked king prawns 12ozs of mixed fish or 2 x 320g packets mixed fish* 2oz/50g packet white sauce
Pour the milk into a saucepan. Add the mixed fish and bring to the boil. Cover and remove from the heat. Place the fish, prawns and hard boiled eggs in a large pie dish. Make the sauce according to the packet, then add the dill and stir. Pour the sauce over the fish. Trim the pastry edges. Wet the rim of the pie dish with water and press the trimmings around the edge, then dampen again. Score the remaining pastry in a criss cross pattern, then place the lid on top of the pie dish, pressing the edges to seal. Cut two slits in the centre of the pie, then brush with the beaten egg to glaze. Bake for 25-35 minutes until pastry is golden.
Serve with green vegetables of your choice and carrots.
*If you can buy your fish fresh from a fishmonger, use 8 ozs of white fish fillets and 4 ozs of smoked.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!