We don't cook many pies, but last Sunday we wanted to try one with fish and stilton, then we throw in some bacon as well and it was delicious! My boyfriend always tells me off for not making enough savoury pies stuff, so I guess you'll see more and more in this blog!
We did 2 small pods rather than a big one!
Ingredients per 2 people:
250g undyed smoked haddock
20g butter
1 large leeks, cut in half lengthways and finely sliced
100g pack smoked bacon lardons
50g grated mature cheddar or gruyere
50g Stilton
150ml double cream
Juice of ½ a lemon
1 tbsp grain mustard
2 ready rolled all butter puff pastry, at room temperature
1 beaten egg
Method:
Pre-heat the oven to 180°
Melt the butter and slowly fry the leeks until completely soft (about 20 mins).
Season it. In two trays you want to use, place the puff pastry, then add the leeks.
Fry the lardons until crisp. Skin the haddock then cut into large chunks and place on top of the leeks. Sprinkle half of the Stilton on top of the fish
Sprinkle the lardons over the haddock.
Add on top the remaining Stilton
Mix the grated cheese, cream, lemon juice and mustard together. Spoon over the fish mixture then spread out evenly.
Brush some of the beaten egg around the rim of your dishes, then place the pastry on top, place over the fish mixture then crimp and trim. Brush with the remaining beaten egg.
Place in the oven and cook for 30-40 minutes until the pastry is risen and golden brown.
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