Smoked Fish Pie in Shortcrust Pastry

Smoked Fish Pie in Shortcrust Pastry

This smoked fish pie in shortcrust pastry is made with smoked haddock and white fish, hearty potatoes, and flavorful veg in a creamy white sauce all enveloped in flaky shortcrust pastry.

Course Dinner

Cuisine British, Fusion, International, Scottish

Keyword Fish, Pie

Prep Time 1

Cook Time 40

Total Time 1 40

Servings servings

Calories 608kcal

Equipment

food processor
pie plate or casserole dish I used a Staub cast iron oval roasting dish which is 24 cm / 9.4 inches at its longest point.

Ingredients

pie dough

350 grams white wheat flour
250 grams unsalted butter
1 egg
0.5 teaspoon salt

filling

300 grams smoked haddock or other smoked fish
400 grams white fish filet cod, pollock, haddock
1 cup potato
0.5 cup yellow onion
0.5 cup carrot
0.5 cup celery
0.5 cup green peas frozen
3 tablespoons flour
400 ml milk approx. 1.5 cup
125 ml fish stock 0.5 cup
5 tablespoons butter
2 teaspoons dried thyme
1 teaspoon white pepper
1.5 teaspoons salt

extras

1 egg for eggwash

US Customary - Metric

Instructions

Step 1: Prep: Finely dice the onion, carrot and celery. This is the mirepoix.
Dice the potatoes slightly larger into cubes.
Preheat oven to 200 C / 400 F.
Step 2: Make the pie dough: Prepare the die dough (if making homemade) by adding the flour, cubed butter and salt to the bowl of a food processor and pulse until a sandy texture forms (about 30-40 seconds).
Add the eggs all at once and pulse until the whole mixture begins to clump together (another 30 seconds). The mixture should stick together and hold it's shape when pressed between your fingers.
Turn the mixture out on your work surface and use your hands to bring it all together into a ball.
Step 3: Roll out and blind bake the pie bottom: Roll out approximately 75% of the dough to make the pie bottom. The remaining pie dough should rest covered in the fridge until ready to roll out.
Line the pie pan with the dough then cover the dough with aluminum foil and fill with beans or pie weights. Bake for 15 minutes.
Step 4: Prepare the filling: Sauté the mirepoix in the butter in a skillet until reduced and softened. Then sprinkle in the flour and mix to coat the mirepoix evenly.
Mix the milk and fish stock in then add the cubed potatoes and seasonings.
Cover and cook over medium heat until the potatoes have softened and are fork-tender (about 10 minutes) then remove from heat and allow to cool for about 10 minutes.
Cut up the fish into bite-sized pieces then add the fish and peas to the filling and mix to incorporate.
Step 5: Assemble and bake the pie: Roll out the remaining pie dough for the top your pie.
Pour the filling into the prepared and blind baked pie bottom. Cover with the pie top. Trim the edges and use the excess to make an edge decoration if you like.
Apply eggwash and cut a small X vent hole in the center of the pie.
Reduce oven temperature to 180 C / 365 F and bake for 35-40 minutes or until golden brown.

Nutrition