Ingredients

400g plain flour, plus extra for dusting

1 tsp fine salt

½ small bunch of thyme, leaves picked

½ tbsp English mustard powder

180g cold unsalted butter, cut into cubes

2 large eggs, beaten

1 potato (about 270g), chopped into 3cm chunks

1 tbsp olive oil

50g butter

2 leeks, finely sliced

3 tbsp plain flour

400ml whole milk

100ml double cream

100g mature cheddar, grated

3 tsp Dijon mustard

¼ bunch of chives, finely chopped

200g skinless salmon fillet, cut into chunks

200g skinless smoked haddock fillet, cut into chunks

100g raw king prawns, peeled

Steamed greens, to serve

Instructions

Step 1: In a food processor, combine flour, salt, thyme leaves, and mustard powder. Add butter cubes and pulse until the mixture resembles fine breadcrumbs.

Step 2: Add half the beaten egg and 1 tablespoon cold water. Pulse until the dough just comes together, adding up to 1-2 tablespoons more water if needed. Turn the dough onto a lightly floured surface and knead briefly. Wrap in cling film and chill for 30 minutes.

Step 3: Cook the potato chunks in boiling water for 8-10 minutes until tender. Drain and set aside to steam dry.

Step 4: Heat olive oil and butter in a large frying pan over medium heat. Add sliced leeks and cook for 5 minutes until softened.

Step 5: Stir in 3 tablespoons plain flour and cook for 2 minutes. Gradually add the milk, stirring constantly until smooth and thickened.

Step 6: Stir in double cream, grated cheddar, and Dijon mustard. Cook for an additional 1-2 minutes until the cheese melts, then remove from heat.

Step 7: Stir chopped chives into the sauce and season with salt and pepper. Let the filling cool for 15 minutes.

Step 8: Preheat the oven to 220°C (200°C fan)/gas mark 8.

Step 9: Gently fold the cooked potato, salmon, smoked haddock, and prawns into the creamy leek mixture. Spoon the filling into a 27cm round pie dish.

Step 10: Roll out the chilled pastry on a floured surface to the thickness of a £1 coin. Cover the pie with the pastry and trim any excess edges. Crimp the edges to seal.

Step 11: Use any leftover pastry to decorate the top if desired. Brush the pastry with the remaining beaten egg to glaze.

Step 12: Bake in the center of the preheated oven for 35-40 minutes, or until the pastry is golden and crisp.

Step 13: Serve hot with steamed greens on the side.

Tips & Variations

Use skinless fish pieces to avoid pockets of tough skin in the filling.

If you prefer, swap the cheddar for gruyere or another melting cheese for a different flavor.

Add a splash of white wine to the leek sauce for extra depth.

For convenience, pre-cooked or frozen seafood can be used; adjust cooking times accordingly.

Leftover pie can be frozen before baking; thaw completely before cooking.

FAQs

Can I use other types of fish in this pie?

Yes, firm white fish like cod or haddock work well. Mixing different seafood adds lovely texture and flavor.

How can I make the pastry crispier?

Brush the pastry with egg wash and bake in a hot oven as stated. For an extra crisp crust, blind bake the base for 10 minutes before adding the filling.