Somerset Fish Pie
|Butter||2 Ounce (50 gram)|
|Flour||2 Ounce (50 gram)|
|Milk||1⁄2 Pint (300 milliliter)|
|Cider||3⁄4 Pint (450 milliliter)|
|Haddock fillets||1 Pound, poached, skinned and flaked (450 gram)|
|Canned sweetcorn||7 Ounce (1 can, 200 gram)|
|Tomatoes||1⁄2 Pound (225 gram)|
|Freshly ground black pepper||To Taste|
|Puff pastry dough||1 (basic, made with 225 gram /1/2 pound flour)|
|Beaten egg||1 (for glaze)|
1.Preheat the oven to 400 degrees.
2.Heat butter in a pan, add flour in it and cook for 2 minutes by stirring.
3.Turn off the flame and slowly add milk and cider to it.
4.Put the pan on heat and let the mixture boil by stirring.
5.Cook the mixture on low flame until thick.
6.Stir in flaked fish, corn, tomatoes, salt and pepper as per taste.
7.Take an ovenproof pie dish, transfer the mixture into it using a spoon.
8.Allow the mixture to cool.
9.Meanwhile, roll the dough on floured surface.
10.Shape it slightly bigger than pie dish.
11.Shape a lid of the dough and an edge for the rim.
12.Brush water on the rim, and fix the dough strip.
13.Put water on the strip and place the dough lid.
14.Secure by pressing the edges.
15.Make leaves or shape of choice to decoreate the pie top.
16.Make a hole in the center of the pie lid.
17.Freeze for later use or brush the top with whisked egg.
18.Bake the pie for 40 minutes.
I2. if using frozen, brush the egg on the lid and bake for 40 minutes.