A comforting and elegant take on a classic fish pie, featuring flaky puff pastry encasing a high-protein fish mix, all served on a luscious bed of creamy leeks. This dish is pure, warm nostalgia in every bite.
Ready-rolled sheet
Salmon, smoked haddock, and cod
Divided use
Juiced
Beaten, for egg wash
Finely sliced
Crushed
Finely diced
Finely diced
Optional
Cold
Low-fat
Fresh, chopped
Preheat the oven or air fryer to 200掳C (fan). Finely slice the leek, finely dice the celery and shallot, and crush the garlic cloves.
In a bowl, season the fish pie mix with 1 teaspoon of mustard, the lemon juice, salt, and black pepper. Return the seasoned fish to the fridge while you prepare the pastry.
Unroll the puff pastry. Cut it into two large squares for the bases of the en cro没tes. Cut the remaining pastry into thin strips for the lattice top.
Place the seasoned fish mixture onto the centre of each pastry base. Brush the edges of the base with the beaten egg. Create a lattice structure using the pastry strips over the fish filling. Press and crimp the edges with a fork to seal. Brush the tops with the remaining beaten egg wash. Chill the assembled pies for 10 minutes to firm up.
Heat the extra virgin olive oil in a pan. Saut茅 the sliced leek, crushed garlic, diced celery, and diced shallot until they have softened (about 5 minutes).
Deglaze the pan with the white wine (if using) and reduce the liquid by half. Stir in the plain flour, then gradually whisk in the cold water and chicken stock cube until the mixture is smooth.
Simmer the sauce for 10 minutes until it has thickened and reduced. Stir through the remaining 1 teaspoon of mustard, the cream cheese, and the fresh tarragon. Season the sauce to taste with salt and black pepper.
Bake the en cro没tes in the oven or air fryer for 15 minutes until the pastry is puffed and golden brown. Spoon the creamy leek sauce onto plates and place the hot fish pie en cro没te on top.
For a richer sauce, substitute the low-fat cream cheese with full-fat cr猫me fra卯che or a splash of double cream.
Ensure the puff pastry is very cold before baking to achieve maximum puff and flakiness. Chilling the assembled pies for 10 minutes is crucial.