Ingredients
- 75 g butter
- 2 leeks, sliced
- 75 g cake flour
- 150 ml white wine
- 500 ml milk
- Salt and freshly ground black pepper
- 30 ml chopped fresh parsley
- 750 g Basic Grilled Fish), skinned and cut into cubes
- 4 eggs, hard-boiled and quartered
- ¼ Basic Rough Puff Pastry
- 1 egg, beaten
How to Make It
- Melt the butter in a saucepan, add the leeks and sauté for 5 minutes. Cover with a lid and simmer gently for 10 minutes or until soft.
- Place the flour in a small bowl, add the wine and whisk together until smooth.
- Add the milk to the leeks in the saucepan, bring to a boil and then add the wine and flour mixture. Stir briskly until thickened.
- Season with salt and pepper and then stir in the parsley and the fish.
- Spoon the pie filling into an ovenproof dish and scatter the boiled eggs over the top. Allow to cool until the filling firms up.
- Preheat the oven to 200 °C.
- Roll out the pastry and carefully place it over the pie filling, decorating with any off cuts if you feel like it.
- Brush with the beaten egg and bake for 30 minutes or until the pastry is golden brown.
