RUSSIAN FISH PIE
Ingredients (servers 4)
250gm Puff Pastry
400g Smoked haddock
2 Hard boiled eggs
20-26g Parsley sauce mix
½ Cup of frozen peas
½ tsp White pepper
1 Beaten egg
Preparation Time 1hr including filling cooling time
Cooking Time 25-30min
Oven Temperature 180c
Russian fish pie is one of the tastiest pies you will make. The common way is to have a layer of haddock mixed with a parley sauce which is then layered with slices of hardboiled egg. Although, this is fine I prefer to break up the boiled eggs into the mix. However, your preference.
The illustration shows the seam of the pie at the top, however I have recently reversed this so the seams are on the bottom as this hold the pastry and its contents a little firmer in place. Basically, once constructed use another baking try to turn the pie over before egg washing and cooking.
Remove the skin from your smoked haddock. Cut into 3cm squares
Hard boil two eggs, remove the shell then crush the eggs in a small bowl using a fork. If you wish to make this pie the traditional way is to slice the boiled eggs to use as a filler topping.
Empty the contents of a packet of parsley sauce mix into a large sauce pan and 200ml cold milk and stir well before adding to the cooker.
(Note: the sauce packet may say 300ml, this is to make a pouring sauce for your fish. However, we need it to be thicker o only two thirds of the milk are used)
Place the sauce pan with contents on a low heat and stir continuously until the sauce starts to thicken. At this point add the haddock, frozen peas and white pepper. Salt shouldn’t be necessary in this dish because the haddock will have its own salt content.
Stir all the contents in and remain on the heat for a further minute.
If you are following my method now add the crushed boiled egg and stir this into the mix. Remove from the heat and place the contents into a bowl to cool. Place a cling film over the bowl and set aside.
Leave the mix out of the fridge until cool and then chill in the fridge for a further 25min.
Preheat the oven to 180c
Roll out the puff pastry to a 300ml x 300ml square (12” x 12”) and place this on a lined (parchment / greaseproof paper) baking tray.
Remove the chilled pie contents from the fridge and place the contents into the centre of the pastry arrange it so it looks like a diamond shape on your pastry square.
(if you are doing the traditional method now lay you sliced boiled eggs on top on the haddock, parsley sauce mixture)
Egg wash the edge of the pasty 2cm surround and bring each corner of the pasty into the centre sealing each piece together by crimping it.
Now using another baking tray use it to turn the pie over do the seal is on the underside. If you don’t have another tray, no worries, use it with the seal at the top. However, you may find this will pull apart in places during cooking.
Egg wash the top of the pie and score the top to make a pattern, I used a diamond shape in this example. Make two slits in the centre of the pie to allow steam to escape during cooking. Place the pie into a preheated oven 180c, middle shelf for 25-30min. Turn the pie 180 degrees halfway through the cooking time to gain an even cook and colour of the pie.
Remove the pie and it is ready to eat.
Suggest you serve the pie with new potatoes, green salad or peas.
The cooked pie can also be frozen and reheated at a later stage. (defrost before reheating)