- Puff pastry (home or ready made)
- 1 potato
- For the leek and haddock filling:
- White sauce
- Leeks (chopped)
- For the chicken and mushroom filling:
- 1 onion
Preheat the oven to 180 degrees celsius.
Grease the tin or dish you wish to use.
Roll out the puff pastry on a floured surface until it’s 5mm or so thick, and then line the dish.
Grate the potato and place some in the bottom, on top of the pastry. This prevents the pastry from getting soggy. Fill and cover the top with pastry.
Leek and Haddock filling:
Cook the fish for 2 minutes in 445ml of milk. Strain and keep the milk for the white sauce.
Melt butter in a pan, add the chopped leeks and melt. Add 1 tablespoon of flour and stir to absorb the butter.
Add the milk gradually, and stir to thicken the flour. It needs to simmer for 5 minutes.
Add the fish and switch the heat off.
Chicken and Mushroom filling:
Melt the onion in the butter till transparent (If you’re using uncooked chicken, add it to the onion and seal).
Add 1 tablespoon of plain flour and mix in the juices. Add 445ml of milk gradually and stir to thicken. Simmer for 5 minutes to cook the flour. (If you’re using cooked chicken, add it now).
Fill the pies and brush the top of the pastry with beaten eggs.
Place the pies in the oven for 30-40 minutes. (Depends on individual oven temperatures).
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