Smoked fish pie

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Recipe «Smoked fish pie» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 700g smoked cod, 400ml milk, 1 bay leaf, 30g unsalted butter, 1 tbsp olive oil , 2 leeks , finely sliced, 2 tbsp flour, 3 hard-boiled eggs, chopped , 1 cup grated cheddar, 2 tbsp chopped flat-leaf parsley, 2 x 375g blocks frozen puff pastry, thawed, 1 egg, lightly beaten.

Ingredients:

• 700g smoked cod 
• 400ml milk 
• 1 bay leaf 
• 30g unsalted butter 
• 1 tbsp olive oil 
• 2 leeks , finely sliced 
• 2 tbsp flour 
• 3 hard-boiled eggs, chopped 
• 1 cup grated cheddar 
• 2 tbsp chopped flat-leaf parsley 
• 2 x 375g blocks frozen puff pastry, thawed 
• 1 egg, lightly beaten 

Instructions

1. Place cod in a pan with milk and bay leaf over low heat, bring to a simmer and poach for 5 minutes. Drain, reserving liquid. Flake the fish flesh and discard the skin. Set aside.
2. Melt butter and oil in a saucepan over low heat, add leeks and cook, stirring occasionally, for 5-6 minutes or until softened. Add flour and cook for 1 minute, then add reserved liquid and cook, stirring, for 2-3 minutes until thickened. Add egg, cheese, fish and parsley, and season with salt and pepper. Stir to combine, then set aside to cool.
3. Preheat oven to 200°C. Line a baking sheet with baking paper.
4. On a floured workbench, roll out half the pastry to a 20cm x 30cm rectangle and place on baking sheet. Spoon the cooled filling onto pastry, leaving a 2cm border.
5. Roll out the remaining pastry until slightly larger than base. Brush pastry border with water, cover with the top pastry sheet, press sides together to seal and cut off any excess. Crimp edges with fingers and decorate top with pastry trimmings. Cut 2 slits in the top of the pastry, brush with the egg and bake for 25 minutes or until golden. Serve with a salad.