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Fish pie

Luke Mangan

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If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

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Ingredients

  • 2 sheets frozen shortcrust pastry (or make your own - recipe below right)

  • 1 tbsp butter

  • 6 shallots, sliced

  • 300g flathead fillets, skin and bones removed

  • 1 free-range egg, separated

  • 1 cup cream

  • 400g tin chickpeas, drained

  • 2 tbsp finely chopped parsley and coriander

  • Sea salt

  • Splash of milk

Method

    1. Preheat the oven to 200C.
    2. Grease four individual pie moulds (eg 3/4-cup ramekins) with butter and line with pastry allowing an overhang of 1cm. Line with baking paper and weigh down with dried beans. Bake for 10 minutes; remove. Discard the paper and beans, trim around the top with a sharp knife and return to the oven until golden and cooked through. Remove from oven and set aside.
    3. Heat the butter in a small saucepan and gently cook the shallots until soft and golden. Set aside.
    4. Roughly dice the fish. Place 200g in a food processor with the egg white and whiz for 1 minute. With the motor running, slowly pour in the cream. Transfer to a mixing bowl and add the chickpeas, herbs and remaining fish. Mix well and season to taste.
    5. Spoon the mixture into the pastry moulds, filling to the top. Cut out pastry lids and pinch around the top to seal. Whisk together the the yolk and splash of milk and brush the pastry.
    6. Bake for 20 minutes, or until golden brown and cooked through.

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