Smokey Cullen Skink Puff Pastry Pie

Fishboxer Fishbox HQ from Muir of Ord

This classic Scottish recipe for Cullen skink tastes even better in a pie, as this clever recipe shows.

Ingredients

Prepare the fish fillets by cutting them into goujon sized pieces.
Cut the potatoes into small 1.5cm cubes.
Chop your onion into small 1.5cm cubes.
In a large pan, melt half the butter on a medium heat.
Add the onions and cubed potatoes then stir for approximately 15 - 20 mins, or until the onions and potatoes have started to soften.
Add the milk and condensed milk with black pepper to taste, then bring to a simmer and cook until the potatoes are really soft.
Add the fish and stir through until just cooked, or for approximately 5 minutes.
Remove the fish and vegetables from the liquor and set aside to cool.
Melt the remaining butter in a new pan, add the flour and cook gently for 1 minute whilst stirring continuously.
Gradually whisk in the cooking liquor and bring back to the boil, stirring continuously 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 then season to taste.
Spoon into ovenproof dishes and set aside.
Roll out and cut the pastry into rectangles for each of your baking dishes.
Brush with a little water and press onto the rim of each dish or tray.
Brush once more with water.
Trim away any excess pastry.
Chill in the fridge for 20 minutes.
Preheat the oven to 200°C/ fan assisted oven 180°C/gas mark 6.
Brush the beaten egg yolk over the top of each pastry lid.
Cut a small slit in the centre.
Bake in the oven for 25-30 minutes, or until the pastry is golden brown.