Fish Pie with Leek and Chorizo

How to make Fish Pie with Leek and Chorizo Recipe - A rising star in the baking world is Louise Wroth, the development chef at Lantmännen Unibake UK. She is such a pleasure to work with and has a refreshing mind when it comes to bringing cooking and baking together. When I asked Louise for her favourite family pie recipe, she came up with this to add to your list of family favourites. recipe from Dean Brettschneider

MAKES A 600ML PIE DISH, SERVING 6 PEOPLE

PASTRY
½ quantity of Butter Puff Pastry

FILLING
1 tbsp sunflower oil
1 leek, finely chopped
75g chorizo sausage, peeled and chopped into small cubes
20g butter
20g standard plain flour
500ml milk
15g capers in brine, well washed
30g gherkins, finely chopped
bunch of flat-leaf parsley, chopped
250g white fish, such as cod or haddock, skinned and de-boned,
cut into bite-sized pieces
150g cooked peeled prawns

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make a half-quantity of Butter Puff Pastry ahead and rest it as required.

In a large saucepan, heat the oil over a medium heat, then add the leek and cook until softened. Add the chorizo and fry gently over a low heat for 1–2 minutes until the chorizo flavours are released into the pan. Remove the pan from the heat and use a spatula to carefully remove all the leek and chorizo filling onto a plate to cool. Set aside.

Using the same pan, add butter and melt over a very low heat then add flour. Stir to a paste with a wooden spoon. Slowly add the milk (a little at a time), stirring, to make a white sauce. Cook over a very low heat until the sauce is bubbling and free from lumps.

Take the sauce off the heat and allow to cool in the pan. During this time, roll out the pastry lid to fit the shape of the pie dish. Put the rolled out pastry on a tray and place in the refrigerator to rest for 15–20 minutes while the sauce continues to cool down.

To the cooled sauce add the capers, gherkins, parsley, fish and prawns, as well as the cooled leek and chorizo mixture. Stir gently to distribute the ingredients through the sauce. Pour into the pie dish.

Remove the pastry lid from the refrigerator, wet the edges of the pie dish with water and place the pastry lid on the dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry. Using the back of a fork dipped in flour, press down on the edges to create a crimped pattern.

Roll out the pastry offcuts. Cut out little fish shapes and place on top of the pie to decorate. Brush the top of the pastry with egg wash and then, using a small knife, cut two slits in the top to allow steam to escape during baking.

Bake in a preheated 220°C oven for 20–25 minutes or until the pastry is crisp and golden-brown in colour.

Fish Pie with Leek and Chorizo