Categories: November

Ingredients

• 700g smoked haddock
• 600ml semi-skimmed milk
• 1 bay leaf
• 30g unsalted butter
• 1 tbsp olive oil
• 2 leeks, finely sliced
• 2 tbsp plain flour
• 4 eggs, 3 hard-boiled and chopped, 1 lightly beaten
• 150g Cheddar, grated
• 2 tbsp chopped fresh parsley
• 2 x 375g packets ready-rolled puff pastry

Directions

1. Poach the haddock in a pan with the milk and bay leaf for 5 minutes. Drain, reserving the milk. Flake the haddock, discarding the skin and any bones. Set aside.

2. Melt the butter and oil in a pan and cook the leeks for 5-7 minutes until softened. Add the flour, cook for 1 minute, then gradually whisk in the reserved milk. Cook, stirring, for 2-3 minutes until thickened. Gently mix in the chopped eggs, Cheddar, fish and parsley, and season. Set aside to cool.

3. Preheat the oven to 200˚C/fan 180˚C/gas 6. Line a large baking sheet with baking paper.

4. Unroll 1 pack of pastry and lay on the baking sheet and trim the edges. Spoon the filling on top, leaving a 2cm border. Brush the border with water. Unroll the second sheet of pastry and lay on top. Using a fork, seal the edges. Decorate the top with the trimmings, if you like. Cut 2 slits in the pastry, then brush with beaten egg. Bake for 30 minutes, or until golden.

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