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Order by: 30/09/15   Min spend: £80   Terms apply


Fish and Leek Pie

Easy-peasy inspiration for after-work meals and simple entertaining.

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  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Heat the oil in a large frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Add the leeks, and continue to sweat gently for about 10 minutes until softened. Remove from the heat, stir in the flour, and add a little of the cider. Return to the heat, pour in the remaining cider, and cook for 5–8 minutes until thickened.

  2. 2

    Stir through the parsley and cream, and spoon the mixture into the pie dish with the fish. Combine gently, and season well with salt and black pepper.

  3. 3

    Roll out the pastry on a floured work surface so that it is about 5cm (2in) larger all around than the top of the pie dish. Cut out a strip of pastry about 2.5cm (1in) in from the edge to make a collar. Wet the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly. Brush the pastry collar with a little of the egg wash, then top with the pastry lid. Trim away the excess, and pinch together the edges to seal. Using a sharp knife, make 2 slits in the top to allow steam to escape.

  4. 4

    Brush the top of the pie all over with the egg wash, and bake in the oven for 20–30 minutes until the pastry is puffed and golden. Serve hot.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 leeks, finely sliced
  • 1 tsp plain flour
  • 150ml cider
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 150ml double cream
  • 675g raw white fish, such as haddock or pollack, cut into chunks
  • 300g ready-made puff pastry
  • 1 egg, lightly beaten, for egg wash
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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