Smoked Fish and Potato Pies Recipe
Smoked Fish and Potato Pies Recipe
400g Agria or other floury potatoes, peeled and cut into 3cm chunks
200g skinned, boned, smoked fish, broken into smaller pieces
2 spring onions, thinly sliced
1 clove garlic, finely chopped
1 tablespoon capers
zest of 1 lemon
2 tablespoons chopped parsley
500g flaky puff pastry
1 egg, beaten
Preheat the oven to 200°C
Line a baking tray with baking paper.
Put the potatoes into a saucepan of salted water, bring to the boil and boil gently for 15 minutes or until the potatoes are soft.
Drain well and cool.
Put the potatoes into a bowl and crush coarsely with a fork (don’t mash completely)
Add the fish, spring onions, capers, zest and parsley and mix well.
Taste and season with salt and freshly ground black pepper.
This is the filling
Roll the pastry out on a lightly floured surface and cut six 18cm diameter rounds.
Place them side by side.
Put a sixth of the filling on one side of each round of pastry.
Brush the edges with beaten egg and fold in half to make small pies.
Crimp the edges together with a fork.
Place the pies side by side on a baking tray.
Brush the tops with beaten egg and make a 3cm long slit in the top of each pie.
Place in the oven for 25 minutes or until very well cooked.
Remove from the oven and serve.
Good with spicy chutney.
Serves 4-6.
