| Haddock and Cheese Pie |
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| MAKES 1 PIE INGREDIENTS: 1 roll puff pastry, thawed 30 ml oil 15 ml butter 3 spring onions, finely chopped 200 g haddock, cooked and flaked 30 ml chopped dill 660 ml full cream milk 30 ml cake flour 30 ml corn flour 2 extra large eggs, separated Salt and freshly ground black pepper to taste A squeeze of lemon juice 375 ml grated LANCEWOOD Cheddar cheese |
METHOD: Line a pastry dish with puff pastry. Chill until needed. Heat the oil and butter and sauté the spring onions until golden and soft. Add the haddock and dill. Add 500 ml of the milk and heat. Mix the flour and corn flour. Beat the egg yolks and remaining milk together. Mix with the flour and corn flour. Add a little of the warm milk to the flour mixture and add to the heated milk in the saucepan. Cook until thick while stirring continuously. Season to taste and add lemon juice. Leave to cool. Add the cheese. Beat egg whites until soft peaks form. Fold into the filling. Spoon into the prepared pastry shell and bake in a preheated oven at 200°C for 10 minutes and then at 180°C for 15 minutes and then lower heat to 160°C and bake for 20 more minutes until golden and risen. |
