Simple smoked fish pie

Name: Simple smoked fish pie
Cook time: 1 h 30 min
Cuisine: British
Ingredients: Olive oil; 6-8 onions, peeled and quartered; 4-5 carrots, peeled and chopped; 2 leeks, sliced; 2 cups thickened cream; Salt and pepper; 500g smoked fish, chopped; 500g white fish, chopped; 6 hard-boiled eggs, halved; 1/2 bunch of parsley, finely chopped; 2 puff pastry sheets; Milk; 6 large ramekins or individual pie dishes

October 19, 2011

Time:1-2 hours

Many of Robert Mayer's fondest childhood memories come from the old wooden smokehouse tucked behind his parents' seaside home. The 46-year-old grew up in New Zealand's Bay of Plenty, an idyllic seaside hamlet on the North Island.

Ingredients

Olive oil
6-8 onions, peeled and quartered
4-5 carrots, peeled and chopped
2 leeks, sliced
2 cups thickened cream
Salt and pepper
500g smoked fish, chopped
500g white fish, chopped
6 hard-boiled eggs, halved
1/2 bunch of parsley, finely chopped
2 puff pastry sheets
Milk
6 large ramekins or individual pie dishes

Method

Preheat oven to 200C. Add a little oil to a pan and brown the onions. Add carrots and leeks and cook, stirring occasionally, for 5 minutes. Pour in the cream and gently simmer for 3 minutes. Season with salt and pepper, to taste.
Half fill the ramekins with the onion and cream mix. Add the fish, boiled egg and parsley. Put a pastry "lid" over the top of the pies, brush with a little milk, then place in the oven and cook for 30 minutes.

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