Smoked Fish Pie
This pie is served with stir fried savoy cabbage with fennel seeds and garlic.
Preheat the oven to 200°C
Line a large oven tray with baking paper
Put the potatoes into a large saucepan and cover well with water. Season with salt and place over high heat and bring to the boil.
Boil for 15 minutes or until tender, drain and cool completely. Place in a large bowl and coarsely crush with a fork.
Add the spring onions, zest, capers and parsley. Mix well, taste and season with salt and freshly ground black pepper.
Roll the pastry out on a clean floured surface into a rectangle about 40cm by 30cm.
Place the potato mixture in the middle of the pastry lengthways in an even pile about 8cm wide.
Place the smoked fish evenly on top. Bring one side up and over to half cover the filling. Brush the top with egg.
Bring the other side of the pastry up and over to cover and press down lightly to seal.
Crimp the ends together with a fork. Brush the whole pie with egg.
Place in the oven for 30minutes or until well cooked, browned and crisp.
When the pie is almost ready, put the oil, cabbage, fennel seeds and garlic in a large saucepan.
Cover with a lid and place over high heat.
When you can hear it begin to fry, turn the heat to moderate and shake the pan. Cook, covered, shaking the pan frequently for 3 minutes or until the cabbage is wilted.
Remove from the heat, uncover, taste and season.
Serve the pie in thick slices with the cabbage on the side.
700g Agri potatoes, peeled and cut into 3cm chunks
2 Spring onions, thinly sliced
Zest of 1 lemon
5g Parsley, chopped
250g Paneton Flaky Puff pastry
200g Smoked gemfish, skinned and boned and broken into bite sized pieces.
1 Egg beaten
30ml Extra virgin olive oil
½ Medium Savoy cabbage, core cut out, cabbage thinly sliced, rinsed in cold water, well drained
¼ Teaspoon fennel seeds
1 Clove garlic, finely chopped