Smoked Haddock, Salmon and Leek Pie with Filo

This smoked haddock, salmon and leek pie with filo pastry is a great alternative to classic fish pie, and so easy to whip up in a few minutes.

Ingredients:

For 6 large fill pies:

150g salmon

300g smoked haddock

300g haddock

1 pack of filo pastry (6 sheets)

1 large leek, finely chopped

zest and juice from 1 lemon

150 - 200ml milk

large knob of butter plus more 

100g of parmesan or mature cheddar (optional)

handful of flour and seasoning

Obviously any white fish would work for this, or you could add cooked prawns, or boiled eggs as with a russian fish pie.  The quantities dont need to be exact.

1.  Saute the leeks over a low heat.  I like to leave them in a saucepan with the lid on to cook in their own juices for about 10 minutes, until they are really stewed. 

2. While the leeks are stewing, poach the fish in the milk, until just ccoked through.  Drain the milk (and set aside) Break the fish into largish chunks, and remove any bones.

3. Drain the milk, and pass through a seive to get rid of and skin / bones etc.


4.  Melt the butter in a pan over a low heat, and add  flour to make a roux (a thick paste of melted butter or oil and flour).  Keep the heat very low, and slowly add the poaching milk until the roux thickens to a white sauce.

5.  Add the zest and juice of a lemon (or as much as you like to taste).  I like things quite lemony, but each to their own.


6.  Add the grated parmesan to the sauce, and set aside.

Adding cheese is optional - if bikini season is approaching you may want to omit this step. If like me you long ago abandoned hope, cheese away!

7.  Melt some of the butter, and grease the inside of your dishes.  Double a sheet of filo, and layer into the dish.

8.  Add the crumbled fish, and the leeks into the dishes.  Top with the lemon and cheese sauce.

9.  Fold over the pastry, and brush with a little more butter.


10.  Bake in an over at 180 degrees for around 20-25 mins, until golden brown.


Remove from the oven.  I think these are better when they have cooled slightly, but if you can't wait that long, feel free to dive right in.

Provided you have buttered your dishes, these bad boys should slip out of the ramekins fairly easily.

These went down a treat with the kids.  Especially Jamie, who was angling for another one!