Ingredients

400g plain flour, plus extra for dusting

1 tsp fine salt

½ small bunch of thyme, leaves picked

½ tbsp English mustard powder

180g cold unsalted butter, cut into cubes

2 large eggs, beaten

Steamed greens, to serve

1 potato (about 270g), chopped into 3cm chunks

1 tbsp olive oil

50g butter

2 leeks, finely sliced

3 tbsp plain flour

400ml whole milk

100ml double cream

100g mature cheddar, grated

3 tsp Dijon mustard

¼ bunch of chives, finely chopped

200g skinless salmon fillet, cut into chunks

200g skinless smoked haddock fillet, cut into chunks

100g raw king prawns, peeled

Instructions

Step 1: Combine the flour, salt, thyme leaves, and mustard powder in a food processor and pulse briefly. Add the cold butter cubes and pulse until the mixture resembles fine breadcrumbs.

Step 2: Add half the beaten egg and 1 tablespoon of cold water. Pulse until the dough starts to come together, adding 1-2 tablespoons more water if it feels too dry. Turn the dough onto a floured surface and knead briefly. Wrap in cling film and chill for 30 minutes.

Step 3: Meanwhile, cook the potato chunks in boiling water for 8-10 minutes until tender. Drain and leave to steam dry.

Step 4: Heat the olive oil and butter in a large frying pan over medium heat. Add the sliced leeks and cook gently for 5 minutes until softened.

Step 5: Stir in the 3 tablespoons of flour and cook for 2 minutes, then gradually whisk in the milk, adding a little at a time to form a smooth sauce.

Step 6: Add the double cream, grated cheddar, and Dijon mustard. Cook for 1-2 minutes until the cheese melts and the sauce thickens. Stir through the chopped chives and season to taste. Remove from heat and let cool for 15 minutes.

Step 7: Preheat the oven to 220°C (200°C fan)/Gas 8.

Step 8: Gently fold the cooked potato, salmon, smoked haddock, and prawns into the cooled leek and cheese sauce.

Step 9: Spoon the filling into a 27cm round pie dish.

Step 10: Roll out the chilled pastry on a lightly floured surface to about the thickness of a £1 coin. Drape it over the pie, trim the excess, and crimp the edges to seal.

Step 11: Use the pastry off-cuts to decorate the top if desired. Brush the pastry with the remaining beaten egg for a golden finish.

Step 12: Bake in the center of the oven for 35-40 minutes until the pastry is golden and crisp. Serve hot with steamed greens.

Tips & Variations

For a richer filling, add a splash more double cream or use a combination of cheeses like Gruyère and cheddar.

Swap the prawns for cooked crab meat for a different seafood twist.

Make the pastry ahead of time and freeze it, thawing overnight before use.

Use a food processor for the pastry to save time, but ensure all ingredients are very cold for a flaky crust.

FAQs

Can I use frozen fish instead of fresh?

Yes, but be sure to thaw the fish completely and drain any excess liquid to prevent a watery filling.

What can I substitute if I don’t have leeks?

Shallots or sweet onions work well as substitutes, providing a similar mild onion flavor.

Dinner

Creamy Leek, Potato, Cheddar & Chive Fish Pie Recipe

Introduction