Smoked Fish & Leek Pie
Ingredients
- 3 sheets Paneton Flaky Pastry Sheets
- 400 g smoked fish we used a mix of smoked salmon and smoked trout
- 1 Leek finely sliced
- 1 stick celery finely diced
- 1 carrot finely diced
- 1 tsp dijon mustard
- 1 zest lemon
- 1 Tbs fresh finely cut parsley
- 2 Tbs flour
- 50 g butter
- 1 cp milk
- 1 tsp salt and pepper to taste
Instructions
- Saute vegetables until tender. Set aside to cool.
- Cut smoked fish into small pieces.
- To make the white sauce, heat a pan to melt butter. Add flour to pan and cook until coloured, add a small amount of milk at a time, mixing well to make sure all is smooth. Set aside to cool a little.
- Once fillings have cooled a little, in a large bowl mix all filling together and check for seasoning.
- Preheat oven to 200'.
- Grease and line the base of your pie tin with the flaky pastry sheet.
- Fill pie tin with filling and cover with pastry sheet - for this pie we did a lattice top and little pastry shaped fish.
- Bake at 200' for 10 minutes then reduce temperature to 170' and cook until golden and pastry has cooked through - this will be approximately 40 minutes.