Paul Hollywood's British Baking by Paul Hollywood

Author:Paul Hollywood
Language: eng
Format: epub
ISBN: 9781408846483
Publisher: Bloomsbury Publishing
Published: 2014-11-10T16:00:00+00:00

Whitby fish pie >

WHITBY FISH PIE

SERVES 6

A traditional working port, Whitby has some outstanding fish and chip shops overlooking the harbour, so you can watch the fish being unloaded while you eat. This is a pretty luxurious pie. In the past it would have been made with whatever was landed on the day. Making the pastry lattice top is fun but, if it’s all too much, you could just cover the pie with a pastry lid in the usual way.

PASTRY

275g plain flour

A pinch of salt

135g cold unsalted butter, diced

1 medium egg, plus 1 egg, lightly beaten, to glaze

1 tbsp ice-cold water

FILLING

700ml full-fat milk

1 bay leaf

1 small onion, peeled and halved

4 cloves

60g unsalted butter

60g plain flour

75g spinach, roughly chopped

2 tbsp chopped parsley

400g haddock fillet, skinned

400g smoked haddock fillet, skinned

175g cooked peeled prawns

Salt and pepper

EQUIPMENT

A 1.2 litre pie dish

1.To make the pastry, put the flour and salt into a bowl and rub in the butter with your fingertips until the mix resembles fine breadcrumbs. Mix the egg with the water and stir into the mixture with a round-bladed knife until it forms a dough, adding a little more water if necessary. Knead briefly until smooth, wrap in cling film and chill for at least 30 minutes.

2.Put the milk in a pan with the bay leaf and onion studded with the cloves. Bring slowly to the boil, turn off the heat and leave to infuse for at least 30 minutes. Strain the milk into a jug.

3.Melt the butter in a pan, stir in the flour and cook gently for a few minutes, then gradually stir in the infused milk. Increase the heat a little, bring to a simmer and cook, stirring, for a few minutes. Add the spinach, parsley and some salt and pepper.

4.Check the fish for pin bones, then cut into bite-sized pieces and put into a 1.2 litre pie dish with the prawns. Pour on the sauce, gently mix with the fish and check the seasoning. Leave to cool.

5.Heat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to a 3mm thickness, and a little larger than the top of the pie dish. Use to form the lattice (as shown overleaf ).

6.Dampen the rim of the pie dish with water, cut a strip of pastry to fit round it and gently press it on. Brush with a little water, then invert the lattice from the parchment onto the dish. Press the ends of the strips onto the pastry rim and trim the edges.

7.Brush the top of the lattice with beaten egg to glaze and bake the pie for 25–30 minutes, until the pastry is golden brown.

Keep scrolling to see step-by-step images for this recipe, or skip to the next recipe: Denby Dale pie

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