Want a yummy, tasty fish pie recipe that can be made in advance and almost entirely in the Thermomix? Well, you’re lucky because that’s exactly what I’m proposing you today.
First, the sauce is quickly cooked with Thermomix and the addition of cider adds a great, almost sweet, flavour to the dish. Next, the fish doesn’t even need to be pre-cooked, leaving it to rest in the cooked sauce is enough. Finally, the quick puff pastry makes the crispy, fluffy and buttery topping that adds texture to the whole pie. Yummy I told you!
Source: Delicious magazine
Serves 6 to 8
300g quick puff pastry
1 egg for the eggwash
200g dry cider
1 tsp sea salt and pepper to taste
250g fresh or frozen prawns
150g fresh haddock fillet, skinned and cut into large pieces
400g smoked haddock fillet, skinned and cut into large pieces
50g frozen peas (I didn’t use any)
1 bunch spring onion
Large handful of fresh parsley
- The day before or in the morning for an evening dinner, prepare the sauce and filling: place the spring onions and parsley in the TM bowl and chop 3 sec/speed 5. Tip out and reserve.
- Place the butter, flour, cream and cider, salt and pepper into the TM bowl and cook for 8 min/90C/speed 4.
- Meanwhile, skin and cut the fish into chunks.
- When the sauce is cooked, pour into a 23x23cm pie dish and add the fish, prawns, parsley and spring onions. Stir with a spatula and leave to cool completely at room temperature.
- Roll the puff pastry dough so it is bigger than the dish. Brush the edges of the pie dish with water and place the pastry over the dish (it should be completely cold at this stage otherwise it will start melting the butter in the pastry). Press the edges down to seal. Cut off the excess pastry with a knife and use the trimmings to cut out shapes for decoration.
- Cover with cling film and refrigerate for at least 3 hours. You can also wrap in tin foil and freeze if you want to prepare this days in advance. Just defrost completely overnight before baking. This step is important if you don’t want your pastry to shrink while cooking so it needs to be very cold.
- Preheat the oven at 200C.
- Make the eggwash by beating the egg with a little bit of milk and brush over the pastry. Make a couple of slits in the pastry to let the steam escape.
- Bake for 30 to 35 minutes until golden.