
Celebration Smoked Fish and Haddock Puff Pastry Pie
Not your usual fish pie recipe, Danny Kingston’s celebratory version holds a creamy mixture of hot-smoked salmon and haddock topped with a crisp, golden, flaky layer of Jus-Rol puff pastry. This version is perfect for a special occasion such as Easter, but could be made with undyed smoked haddock and regular salmon fillets for a midweek-supper.
Quick Stats
Moderate
8 Servings
35 minutes bake time
Celebration Smoked Fish and Haddock Puff Pastry Pie
Not your usual fish pie recipe, Danny Kingston’s celebratory version holds a creamy mixture of hot-smoked salmon and haddock topped with a crisp, golden, flaky layer of Jus-Rol puff pastry. This version is perfect for a special occasion such as Easter, but could be made with undyed smoked haddock and regular salmon fillets for a midweek-supper.
Ingredients
- 500 g Jus-Rol™ Frozen Puff Pastry Block
- 300 g Hot-Smoked Salmon
- 400 g Haddock Fillet
- 200 g Tiger Prawns
- 200 g Baby Spinach Leaves
- 400 ml Whole Milk
- 1 bay leaf
- 1/2 onion, sliced
- 6 Black Peppercorns
- 30 g butter
- 30 g plain flour, plus extra for for dusting
- 100 ml Double cream
- 1/2 Nutmeg, grated
- 1 Egg, beaten to glaze
- Salt
Equipment required
- Saucepan
- Rolling Pin
- Pastry Brush
- Large pan
- Shallow ovenproof pie dish
- Knife
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Make Shortcrust Pie Tops
How to Make Shortcrust Pie Tops
- For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry.
- Brush dish rim with beaten egg or water.
- Place pastry strip on rim and press firmly down, continue with further strips until all rim covered.
- Brush Pastry rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Shortcrust Pastry’ section) and gently unroll it over the pie dish.
- Press the pastry down onto the rim firmly all round.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Retain the trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
- Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown
- Continue until all edge is fluted.
- Make a small steam escape hole in centre of lid.
- Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.
- To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter.
- Then use cutter to cut out a ‘leaf’ shape from the discs, you should achieve two from each disc.
- With the point of a sharp knife mark veins on the leaves.
- Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
- Brush again with beaten egg and bake as directed in recipe.
Method
- Take the puff pastry out of the fridge and allow to come to room temperature while making the pie filling
- Pour the milk into a large pan and add the bay leaf, sliced onion, peppercorns and a pinch of salt. Place over a medium heat and bring up to a simmer
- Place the haddock in the milk and lightly poach for 5 minutes, then add the prawns for 2 minutes. Take off the heat and remove the haddock and prawns to a plate and set aside. Allow the milk to cool and infuse for 10 minutes then strain through a sieve into a jug
- Meanwhile, in a separate pan wilt the washed spinach leaves over a medium heat for 1–2 minutes then set aside
- Preheat the oven to 200°C/gas mark 6
- Using the original poaching pan, place back over a medium heat and melt the butter. When it starts to bubble remove from the heat and stir in the plain flour to create a roux
- Once thickened and smooth, place back over the heat and continue to stir for a few minutes to cook out the flour. Gradually add the infused milk, stirring continuously to create a rich white sauce
- When all the milk is added, remove from the heat and flake in the haddock, then the hot-smoked salmon. Add in the prawns and wilted spinach then finish by stirring in the cream and a good grating of fresh nutmeg
- Pour the whole mixture into a shallow pie dish, making sure that the fish and spinach are evenly distributed
- Roll out the puff pastry on a lightly floured surface so that it is large enough to cover the dish. Lay over the top of the filling and gently press down the edges to seal, then trim off the excess pastry
- Gather up the excess trimmings into a ball and re-roll to create a flat sheet. Use a sharp knife to cut out a fish shape (as large as you can) and place on top of the lid, decorating if liked (it always looks good when the fish is smiling in my opinion!)
- Brush the whole pastry lid with the beaten egg to glaze and bake in the preheated oven for 30–35 minutes, or until the pastry has puffed up and is golden on top and the filling is bubbling underneath