Smoked Fish Pie
This pie is served with stir fried savoy cabbage with fennel seeds and garlic.
Ingredients
700g Agria potatoes, peeled and cut into 3cm chunks
2 Spring onions, thinly sliced
Zest of 1 lemon
20g Capers
5g Parsley, chopped
250g Paneton Flaky Puff pastry
200g Smoked fish, 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 tsp fennel seeds
1 clove garlic, finely chopped
Method
Preheat the oven to 200°C and 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 of the pastry 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 30 mins 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