Description
A comforting and indulgent creamy fish pie featuring tender salmon, smoked haddock, and king prawns, enveloped in a rich cheddar, leek, and chive sauce, all topped with a homemade mustard-infused shortcrust pastry. Perfect for a hearty family meal served alongside steamed greens.
Ingredients
Scale
Pastry
- 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
- 1–2 tbsp cold water (as needed)
Filling
- 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
To Serve
- Steamed greens
Instructions
- Make the Pastry: Combine the plain flour, fine salt, thyme leaves, and English mustard powder in a food processor and pulse briefly. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Pour in half the beaten egg and 1 tablespoon of cold water, pulsing until the dough starts to come together. If needed, add 1-2 tablespoons more cold water to achieve a cohesive dough. Turn the dough out onto a floured surface and knead briefly. Wrap in cling film and chill for 30 minutes.
- Cook the Potatoes: Place the chopped potatoes in a pan of boiling water and cook for 8-10 minutes until just tender. Drain and allow to steam dry while preparing the filling.
- Prepare the Filling: Heat olive oil and butter in a large frying pan over medium heat. Add the finely sliced leeks and cook for 5 minutes until softened. Stir in the plain flour and cook for 2 minutes, stirring to make a roux. Gradually whisk in the whole milk, little by little, stirring continuously to avoid lumps. Once combined, add double cream, grated cheddar, and Dijon mustard. Continue to cook for 1-2 minutes until the cheese melts into the sauce. Stir in finely chopped chives and season with salt and pepper to taste. Remove from heat and let cool for 15 minutes.
- Combine Fish and Filling: Gently fold the cooked potato chunks, salmon, smoked haddock, and king prawns into the creamy leek and cheese sauce, taking care to keep the fish pieces intact.
- Preheat Oven and Roll Pastry: Preheat the oven to 220°C (200°C fan)/gas mark 8. Lightly flour a work surface and roll out the chilled pastry to about the thickness of a £1 coin (roughly 3mm).
- Assemble the Pie: Spoon the fish and leek filling evenly into a 27cm round pie dish. Drape the rolled pastry over the filling, trimming off excess edges. Crimp the edges neatly to seal. Use the pastry off-cuts to decorate the top of the pie if desired. Brush the top generously with the remaining beaten egg for a golden finish.
- Bake the Pie: Place the pie in the center of the preheated oven and bake for 35-40 minutes until the pastry is puffed up and golden brown.
- Serve: Remove from oven and let rest for a few minutes before serving. Serve hot with steamed greens on the side for a balanced meal.
Notes
- Chilling the pastry dough before rolling helps achieve a crisp, flaky crust.
- Steaming the potatoes after boiling ensures they are fluffy and not waterlogged in the filling.
- Use fresh fish and prawns for the best flavor and texture.
- Adjust seasoning carefully, especially salt, as smoked haddock can be salty.
- Decorative pastry shapes on top add visual appeal but are optional.
- Leftover pie can be reheated in a moderate oven to retain crispness.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, creamy fish pie, salmon recipe, smoked haddock, king prawns, cheesy pie, homemade pastry, comfort food
