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Somerset Fish Pie You Can Cook Straight From The Freezer
- 50 g/2 ounces butter
- 50 g/2 ounces flour
- 300 mL/half pint of milk
- 450 mL/2/4 of a pint cider
- 450 g/1 pound Haddock fillets, poached, skinned and flaked
- 1x200 g/7 ounces cans sweet corn, drained 225 g/half a pound tomatoes, peeled and chopped
- Salt
- Freshly ground black pepper
- Basic puff pastry dough made with 225 g/half pounds flour
- Beaten egg to glaze
To prepare:
- Melt the butter in a pan, stir in the flour and cook two minutes, stirring occasionally.
- Remove from heat and gradually stir in the milk and cider.
- Return to the heat and bring to the boil, stirring constantly stop.
- Simmer until thick, and then add the flaked fish, corn, tomatoes, and salt and pepper to taste.
- Spoon the mixture into an ovenproof pie dish and leave to cool.
- Roll out the dough on a floured surface to a shape slightly larger than the pie dish.
- Cut out a lid to fit the dish and a narrow strip of dough to fit around the rim of the dish.
- Moisten the rim with water and place the lid on the dish Press firmly to seal, then trim and flute the edge.
- Cut an air vent in the top of the pie.
To freeze:
- Open freeze until firm, then wrap in a freezer bag or foil.
- Seal, label and return to the freezer.
To thaw and serve:
- Remove wrappings and place the dish on a baking sheet. Brush the dough with beaten egg.
- Bake from frozen in a preheated moderately hot oven (200° C/400° F or gas mark 6) for 40 minutes or until heated through. Cover with foil if the pastry becomes too brown during cooking.
Serves 4 to 6
About the Author
Marjorie Black is a freelance writer for www.helpfuladviceonline.com and she has just finished writing her "Guide to Home Freezing".