Baking

Smoked cod and cheddar pie

smoked cod and cheddar pie
4
15M
40M
55M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced). Oil 1.5-litre (6-cup) ovenproof dish.
2.Place cod in large saucepan with 1⅓ cups (330ml) of the milk and bay leaf. Bring to the boil; simmer, uncovered, 5 minutes. Drain; discard milk and bay leaf. Flake fish; discard skin and bones.
3.Heat butter in same pan; cook onion and speck, stirring, until onion is soft. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add wine; simmer, uncovered, 1 minute. Gradually stir in remaining milk; simmer, uncovered, 1 minute; remove from heat. Stir in cheese, chives and all fish; season.
4.Spoon mixture into dish. Top with pastry, trimming to fit. Use pastry scraps to decorate pie. Brush pastry with egg. Bake about 20 minutes or until browned.

We used ling in this recipe, but any firm white fish fillet will be fine.

Note

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