17 March 2015

Chorizo and White Fish Puff Pies

I had never made a pie before. Really! My Mum has never been a fan so pastry never made it to our weekly menu. I've had <10 over the last couple of years, but I'm really enjoying my new discovery. My favourite pie yet was one from The Salamander which was Turkey and Stuffing. YUM

On Friday night we bought some Charlie Bigham's pies (top marks) which came with two ramekin dishes. Although CB suggested we take them to charity shop, we definitely wanted to keep them! By pure coincidence Saturday was also Pi Day* and so of course fate dictated that this was the right time to attempt my own pie.
A photo posted by Beanie Watson (@blogofbeanie) on

I trawled through recipe sites for a fish pie that was cream-based, but I really struggled to find a recipe that I could even tweak. Eventually I accepted I had to just wing it and invent my own pie.

3 spring onions/one shallot/one small onion
1 handful of Chorizo - cut in to disks and halved again
1 400g tin tomato
1 tsp oregano
1 tsp smoked paprika (or whatever paprika you have)
1 white fish fillet
1 roll puff pastry (I used Jus Rol)
Splash of milk

Heat the oven to 180 C

1. Start with the filling so it can bubble away and reduce. Fry the onion and chorizo in about 1tbsp of olive oil until the onions are soft and the chorizo is turning the oil slightly orange.

2. Add the tomato, oregano and paprika the chorizo pan. Leave the sauce to reduce by half.

3. Steam the fish in the microwave/a steamer for 3/4 mins until cooked, but not dried out. If you don't have either a microwave pot or a steamer I suggest you put the fish with a few tbsp of water in a bowl, cover with cling film and proceed with 3/4 mins in the microwave. Pierce the cling film to release the steam, but be careful as the steam will burn!

4. Lay your individual pots on the sheet of puff pastry and use a knife to cut a circle an inch away from the pot.

5. Cut two strips along the long edge of the pastry sheet. Lay these around the rim of the pie dish pressing around the edge.

6. Last minute flake the fish, add to the sauce and fill individual pie dishes.

7. Wet the pastry-rimmed pie dishes with milk until the pastry is slightly sticky. Place the pastry lids on top and squeeze gently around the edge to seal the lids .

8. Use a knife to pierce a cross in the middle of the pie. Brush the top of the pie with milk

9. Cook for around 20-25 mins until the top of the pie is golden and the pastry has well and truly 'puffed'.

*If you missed Pi Day there is also Pi Approximation Day in July as 22/7 is often used to approximate Pi to two decimal places... Yes wiki told me so.
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