Smoked haddock and cauliflower cheese pasties
By OcadoLife
Published on 01 December 2021
This recipe comes from Calum Franklin, chef at Holborn Dining Room and author of The Pie Room. If you’d like a side dish with this, try steamed broccoli dressed in lemon and olive oil.Time and servings
1 hr 10 minsTotal time
4Servings
20 minsPrep time
50 minsCooking time
Ingredients
- 40 g of strong cheddar, grated
- 40 g of gruyère, grated
- 2 tbsp of chives, finely chopped
- 500 g of block shortcrust pastry
- 1 egg yolk, beaten with 1tsp water
- 1 small cauliflower, cut into small florets
- 2 tsp of light olive oil
- 400 ml of semi-skimmed milk
- 250 g of smoked haddock
- 40 g of unsalted butter
- 40 g of plain flour, plus extra for dusting
Method
Step 1
Preheat oven to 210°C/190°C fan/gas 6-7 and line a baking tray with foil. Rub the cauliflower in the olive oil, put on the tray and roast for 15 mins, until golden. Remove from the oven and set aside. Turn the oven temperature down to 200°C/180°C fan/gas 6.Step 2
Bring the milk up to a simmer in a small pan and add the fish. Cook for 2-3 mins until it breaks in half, then drain through a sieve, retaining the milk.Step 3
Clean the pan, then melt the butter over a low heat. Add the flour and cook for 4 mins, stirring constantly, then add the reserved milk and whisk for 2 mins or until smooth and thickened.Step 4
Take the mixture off the heat and fold in the cheese until smooth. Add the cauliflower, the fish and the chives and check the seasoning, adding a little salt if necessary. Set aside to cool.Step 5
Divide the pastry into four and shape into rounds (like hockey pucks). Dust the pastry and the work surface with flour then roll out into discs 1cm thick. Put a quarter of the fish mix on half of each pastry disc, leaving a 1cm border. Brush the borders with egg wash, then fold over the other half of each disc to cover the fish mix and seal the pastry, pressing the edges together.Step 6
Lightly brush the tops of the pasties with egg wash, then crimp the sealed edge. Place on a tray lined with baking paper, bake for 25 mins, then serve.