British Pie Week: Creamy Fish and Spinach Pie

British Pie Week: Creamy Fish and Spinach Pie

Pies aren’t only great comfort food but they definitely warm you up nicely and are great to serve the entire family.

They’re cheap, quick and easy to make and will keep everyone at your table happy!

Here’s what you’ll need and how to make this delicious creamy fish and spinach one –

Creamy Fish and Spinach Pie

Difficulty: Moderate

Prep time: 30 minutes

Total time: 1 hour

Equipment: Shallow dish, rolling pin, 1 x1l. / 2pt (approx) or 2 x 500ml. /1pt (approx) pie or similar ovenproof dishes.

Ingredients:

500g Jus Rol Puff Pastry

Beaten egg to glaze

500g smoked haddock or cod

150g cooked and peeled prawns

50g butter

4-5 tbsp. milk

200g spinach – washed and drained

1tbsp. flour

150ml single cream

Salt and black pepper to season

Poppy seeds for garnish - optional

Method:

1. Make the filling by placing the smoked fish in a shallow dish, dot with 25g of the butter and then pour the milk over. Cover with cling film and microwave on high for 3 minutes (alternatively, place all of the above in a pan and gently simmer the fish for 15 minutes or until it just starts to flake.)

2. Remove the fish from the dish retaining the cooking liquid. Discard the skin and any bones and break the fish into large flakes, place in an ovenproof pie (approx. 1l. /2pts in capacity) dish with the prawns.

3. Blitz the fish liquor with the spinach in a blender until the spinach is finely chopped, add the cream and mix for a few more seconds. Melt the remaining butter in a pan, stir in the flour and then stir in the spinach sauce mixture, bring to the boil stirring all the while and allow to thicken, season to taste and allow to cool. NB if the sauce is very thick add a little more milk at this stage.

4. Meanwhile preheat oven to 220ºC (200ºC for fan assisted) Gas Mark 7. Roll out pastry large enough to cover the dish (or half for each dish if using 2) with some to spare. Cut strips from the edges of the pastry, and lay on the rim of the pie dish, having first brushed it lightly with beaten egg. Brush the pastry rim with beaten egg, and lay the remaining pastry over the dish. Trim off the excess using a sharp knife, press firmly down around the rim to form a good seal and knock up the edges if desired.

5. Brush top with beaten egg, use any pastry trim to cut out shapes for decoration if desired and /or sprinkle with poppy seeds. Bake for 25 minutes, or until pastry is risen and golden brown. Serve hot.

Will you be getting your bake on and cooking up some pies this British Pie Week? Let us know by commenting below or tweeting us @FemaleFirst_UK


by for www.femalefirst.co.uk
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