Description
This creamy leek, potato, cheddar & chive fish pie combines tender chunks of salmon, smoked haddock, and raw king prawns with a lush, cheesy leek filling and buttery homemade pastry. The pie is a comforting classic enhanced with fresh herbs, Dijon mustard, and a rich cheddar sauce, baked until golden and served with steamed greens for a hearty, satisfying meal.
Ingredients
Scale
Pastry
- 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 (use half in pastry, reserve rest for glazing)
Filling
- 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
To Serve
- Steamed greens
Instructions
- Make the pastry dough: Combine 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. Add half the beaten egg and 1 tbsp cold water, pulsing until dough forms. If too dry, add 1-2 tbsp more water. Turn dough onto a work surface, knead briefly, wrap in cling film, and chill for 30 minutes.
- Cook the potatoes: Boil the chopped potato chunks in salted water for 8-10 minutes until just tender. Drain well and allow to steam dry while you prepare the filling.
- Sauté leeks: Heat olive oil and butter in a large frying pan over medium heat. Add the finely sliced leeks and fry gently for 5 minutes until softened but not colored.
- Make the cheese sauce: Stir in the plain flour with the leeks and cook for 2 minutes to remove the raw flour taste. Gradually add the milk, stirring continuously to combine smoothly. Cook until sauce thickens, then add double cream, grated cheddar, and Dijon mustard. Continue cooking for another 1-2 minutes until cheese melts completely. Remove from heat, stir in chopped chives, and season to taste. Let the filling cool for 15 minutes.
- Preheat oven and assemble pie: Heat the oven to 220°C (200°C fan) / gas mark 8. Gently fold the cooked potato, salmon, smoked haddock, and raw prawns into the cooled cheese and leek mixture. Spoon this filling evenly into a 27cm round pie dish.
- Roll and cover with pastry: Roll the chilled pastry on a lightly floured surface to about the thickness of a £1 coin. Drape the pastry over the filled pie dish, trim excess pastry, then crimp the edges to seal. Use off-cuts to decorate the top if desired. Brush the pastry with remaining beaten egg to glaze.
- Bake: Place the pie on the centre oven rack and bake for 35-40 minutes until the pastry is golden brown and crisp.
- Serve: Let the pie cool slightly before serving. Accompany with steamed greens for a balanced plate.
Notes
- The pastry can be made ahead and refrigerated to save time.
- Ensure the filling is cooled before adding raw seafood to prevent overcooking during baking.
- Use fresh fish for the best flavor and texture.
- Adjust seasoning just before baking to taste.
- Steamed greens such as broccoli, green beans, or peas complement the richness of the pie well.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, creamy fish pie, salmon pie, smoked haddock pie, sea food pie, homemade pastry pie, British comfort food, cheddar cheese fish pie
