Shane Smith's comforting Smoked Haddock & Garden Pea Puff Pastry Pie is the perfect mix of light and comforting, and perfect on rainy evenings.
- 2 shallots chopped
- 2 sticks of celery chopped
- 1 tablespoon rapeseed oil
- 1 tablespoon butter
- 600ml milk
- 60g butter
- 60g plain flour
- 1/2 lemon zest
- Salt & Pepper
- 200g garden peas
- 300g diced raw potato
- 500g Smoked Haddock
- 1 puff pastry sheet
- Egg wash (1 egg and a dash of milk)
- In a pan, add the chopped shallots and celery to the butter and oil and cook gently until soft but don't allow to take colour.
- In a separate pot to make the sauce, melt the 60g of butter and add the 60g of flour, mix together. To this add the milk in stages, whisking continuously over a gentle heat to avoid lumps.
- Once thick, remove from the heat and add the lemon zest. It's very important to season the sauce well at this point.
- Add the cooked shallots and celery to the sauce and mix. To the sauce, add the peas, potato and diced raw smoked haddock.
- Spoon this mix into your baking dish and place in the fridge until needed.
- Unroll the puff pastry sheet on your work surface using a small round cutter, cut out as many round discs as possible.
- Take the pie from the fridge and begin to layer the pastry discs on top of the pie, overlapping so it begins to resemble fish scales.
- Once covered, egg wash and put back into the fridge for 20 minutes.
- At this point preheat your oven to 400F/200C/180C Fan/ Gas 6.
- Remove the pie from the fridge an egg wash again, place in the center of the preheated oven and bake for 40-45 minutes or until the top is golden brown and you can see sauce bubbling around the edges.