Todd Eyre
Ingredients
Method
1.For the filling, melt the first measure of butter in a saucepan, then sauté the leeks over low-medium heat until they are soft. Add the bay leaf, salt and pepper, then the second measure of butter and flour, stirring to combine. Cook for 1 minute.
2.Add the wine and simmer for 1 minute before whisking in the milk and half of the water. Simmer until thickened, adding the remaining liquid to get a pancake batter consistency and the raw flour taste has gone. Remove from the heat, then add the fish pieces and combine. Set aside to cool.
3.Preheat oven to 200°C and heat an oven tray.
4.Make a pie base by rolling together 2 sheets of pastry with three-quarters of the parsley sprinkled between the layers. Fold into quarters (so you have a smaller, thicker square) and re-roll. Make the lid by repeating with remaining sheet of pastry, folding in half over scattered parsley and rolling.
5.Line a pie tin with the pastry. If it tears, just patch up with extra pieces of pastry. Chill the pie shell for approximately 15-20 minutes.
6.To assemble the pie, spoon the cooled filling into the pie shell and smooth the top with the back of a spoon. Brush the edges of the pastry shell with milk, then lay the pastry lid over the filling and pinch firmly around the edges to seal. Prick some air holes in the lid. Brush the top with milk.
7.Place the pie on a heated tray, as this assists the base to cook through, and bake for 30 minutes until the pastry is golden brown and cooked.
8.Rest the pie for 5 minutes before serving.
Note
- At a pinch, you can use tinned smoked fish – just add it to the cooled sauce and try not to break it up too much.
