Fishy pie

Fishy pie

Fishy pie

  • Main
  • medium
  • 6
  • 1 hour 20 minutes

PT1H20M

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1
Preheat the oven to 200°C/gas mark 6
2
Place a saucepan over a medium heat. Heat the sunflower oil, then gently fry the basmati rice until translucent, then add the water
  • 100g of basmati rice
  • 1 tbsp of sunflower oil
  • 200ml of water
3
Bring to the boil, turn down the heat and leave to gently simmer for 10 minutes. Cover the saucepan, remove from the heat and leave to stand for 15 minutes
4
In a separate pan, melt the butter. Add the leeks and garlic and cook over a medium heat until soft but not coloured
  • 15g of butter
  • 3 leeks, chopped
  • 1 garlic clove, peeled and crushed
5
Add the mushrooms and stir. Once the mushrooms begin to release their liquid, place the cod on top of the mushrooms and leeks. Cover the pan, lower the heat and steam for 10 minutes
  • 250g of button mushrooms, sliced
  • 700g of cod, skinned
6
Carefully remove the cod from the pan and set aside
7
Remove the pan from the heat. Stir the rice into the leek and mushrooms. Add the chopped dill and sour cream
  • 15g of dill, chopped
  • 175g of half-fat sour cream
8
Flake the cod into the mixture and stir gently to combine
9
Roll out the pastry as thin as possible and cut into 12 equally-sized fish shapes. Set aside on a baking tray lined with parchment paper
  • 450g of puff pastry
10
Spoon some of the mixture onto 6 of the pastry bases, leaving a 1 inch gap at the edges. Top each open pie with another fish-shaped layer of pastry
11
Crimp the edges and egg wash the pastry. Bake in the oven for 15-20 minutes until golden brown. Serve immediately
  • 1 egg, beaten

Ingredients

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Fishy pie

 
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