400g smoked haddock
250g puff pastry
2 cups milk
½ cup frozen peas
2 hard-boiled eggs, sliced
2 spring onions, finely sliced
2 carrots, peeled and chopped
1 stick celery, finely sliced
1 egg, lightly beaten
2 tbsp butter
2 tbsp flour
salt and freshly ground pepper
10g fresh parsley, finely chopped
extra flour for rolling
1) Preheat oven to 200’C.
2) Place haddock in a medium saucepan, add milk and bring to a simmer.
3) Allow the fish to poach for 5-10 minutes.
4) Remove from heat and strain. Set aside for later.
5) Heat a little oil in a frying pan and sautÃ© spring onion, carrots and celery for a few minutes or until vegetables are soft.
6) Remove from pan and set aside.
7) Melt butter in a clean saucepan over low heat and add flour.
8) Cook for 2 minutes, stirring continuously to prevent the flour and butter mixture from browning.
9) Add the milk, a ladle at a time to the roux and continue whisking until smooth.
10) Simmer for 10 minutes or until sauce is bubbling and has thickened slightly.
11) Stir in the cheese and season the sauce with salt and pepper.
12) Flake the haddock into the sauce and add the peas, hard boiled eggs and parsley, stirring to combine.
13) Place the filling into a casserole dish and set aside.
14) Lightly dust a clean working surface with flour and roll out pastry to about ½cm thick.
15) Cut out a pastry lid to fit the casserole dish and gently place this over the filling, pressing down the edges to seal completely.
16) Brush lightly with egg and make an incision in the centre to allow steam to escape when baking.
17) Bake for 35-40 minutes or until pastry is golden brown.