Smokey Cullen Skink Puff Pastry Pie

Smokey Cullen Skink Puff Pastry Pie
Fishboxer Michael from Fishbox HQ

Ingredients

Good chunk of Lurpak butter
1 - 2 x large onion chopped into approx 1.5cm squares.
2kg of Scottish maris piper potatoes - chopped into cubes.
1 - 1.5 x tins of evaporated milk
2 - 3 pints of semi skimmed milk
4 x Fillets of smoked haddock
6 x Fillets of any white fish
Cracked black pepper
45g plain flour, plus extra to dust
2 tbsp chopped fresh parsley
500g chilled puff pastry
1 medium egg yolk


Method

  1. Warm the pan Melt the butter and add the onions and cubed potatoes. Stir round in the pan for approx 15 - 20 mins until all have started to soften and get a bit sticky. Add the two types of milk and plenty of black pepper, bring to a simmer and cook until the potatoes are really soft. 
    Add the fish and stir through until just cooked, approx 5 mins.
  2. Remove the fish and vegetables from the liquor and set aside to cool. 
  3. Melt more butter in a new pan, add the flour and cook gently for 1 minute. Gradually whisk in the cooking liquor and bring back to the boil, stirring constantly until you have the right consistency for pie. Lower the heat and leave to simmer gently for 5 minutes. Stir in the fish, onions, potato and parsley, and season. Spoon into ovenproof dishes leave to chill.
  4. roll out and cut the pastry into rectangles for each of your baking dishes. Cut a thin strip from the edge of each piece, brush with a little water and press onto the rim of each dish or tray. Brush once more with water, then cover with the pastry. Press the pastry edges together to seal, trim away any excess pastry. Chill in the fridge for 20 minutes.
  5. Preheat the oven to 200°C/ fan180°C/gas 6. Brush the beaten egg yolk over the top of each pastry lid. Cut a small slit in the centre and bake for 25-30 minutes, until the pastry is golden brown
  6. You could also do this with mashed potato or sweet potato on top instead of the pastry.