Wednesday, June 29, 2011




For the pastry
85  gms  wholemeal flour
85  gms  plain flour
Chilled butter, diced
A pinch of salt

Filling forthe pie
350  gms smoked mackerel fillet
150  ml  milk
150  ml  double  cream
115  gms leaf  spinach, boiled, drained
3  egg yolks lightly beaten
85  gms grated cheddar cheese
Salt and pepper to taste

  • To prepare pastry:  Mix the 2 types of the flour and salt in a bowl, rub in the butter until te mixtue resembles fine breadcrumbs.
  • Sprinkle 2 tbsp of chilled water to form a dough, knead lightly and set aside. Roll out the dough thinly and line a 20-cm fluted tin pie dish and leave the dough to rest in a freezer fo 15 minutes.
  • Line the pastry with a foil and top with baking beans and bake blind in a pre-heated oven for 12 minutes at 200c.
  • Remove the foil and the beans and bake for a further 10 minutes until the pastry is golden brown.
  • To prepare the filling:  Place the fish in a saucepan. Add milk and cream and bring to boil. Poach till fish is tender. Drain fish,skin and flake it. Add th the fish spinach, egg yolks, part of the poaching liquid, half of he cheese and pour into the pastry shell.
  • Sprinkle the remaining cheese over it and bake for 25 minutes until the filling is set and golden.
NOTE  - A delicious one-meal dish that can be had with or without accompaniments.

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