Smoked Haddock Pie

Ingredients:

• 400g smoked haddock fillets
• 1 large onion
• ½ green pepper
• 1 large potato
• 2 carrots
• 100ml white wine
• 2 tbsp oil
• 30g butter
• 500ml milk
• 15ml lemon juice
• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp Cajun spice
• 1 tsp smoke paprika
• ½ tsp cayenne pepper
• 1 tsp Italian herbs
• 3 chopped garlic cloves
• 2 tbsp chopped fresh parsley
• 1 cup chopped spinach
• 3 tbsp flour
• 500g puff pastry
• 1 egg for brushing
• Sesame seeds for topping

Steps:

Prepare the vegetables by dicing the onions, green pepper, carrots, and potato into small cubes. Finely mince the garlic and parsley.

Add the milk and haddock fillets to a pot; let the fish poach in the milk on a medium heat just until the fish is cooked but still soft and tender. Set aside.

Put the oil in a medium to hot pan, add the onions and green pepper, add the sugar and sauté until the onions are completely translucent and just starting to lightly brown.

Once the onions reach this stage, add the diced carrots, potato, spinach and the minced garlic and parsley and give it a good stir

Lower the heat to medium, add all the spices and dried herbs and stir everything together.

Add the butter, once melted add the flour, stirring to coat everything and cook out the flour for 1 minute.

Add the white wine, once its dissolved, add all the milk that the fish had been poaching in and stir everything. Add in the lemon juice, salt and pepper.

Try to give the mix a stir every minute or so, and let the sauce get to a thick and creamy consistency, let it cook until the potato and carrots have just softened.

Once it has reached this stage, use a fork to flake the fish and add it to the creamy vegetable mixture and mix everything together.

Leave the mixture to cool and in the meantime roll out your pastry.

Butter a pie dish and add your bottom layer of pastry. Add the cooled pie filling, then add the second half of the pastry on top. Seal the edges with a fork.

Whisk an egg and brush the top of the pie. Make 2 incisions on top of the pie either with a fork or knife for the steam to escape.

Sprinkle the top with an even layer of sesame seeds.

Bake in the oven for 40-50minutes (depending on your oven) on 180 degrees just until the puff pastry is golden brown.

Let it cool for 20-30 minutes before digging in!