kedgeree rough puff pastry pie
makes 2 pies, serves 6
30 mins at 180°C
250g plain flour
250g unsalted butter (125g cubed, 125g frozen and grated)
pinch of salt
125ml ice cold water
4 Burford Brown eggs, hard boiled
500g undyed smoked haddock
2 bay leaves
150g cooked basmati rice
1 large shallot
1 clove of garlic
thumb size piece of ginger
1 green chilli
small bunch of coriander, stalks and leaves separated
small bunch of chives
small bunch of parsley, stalk and leaves separated
1tbsp curry powder
1/2 lemon, zest and juice
25g unsalted butter
25g plain flour
1 egg, lightly beaten
In a food processor or by hand, rub butter into flour until mixture resembles breadcrumbs. Add salt and water and bring dough together. Turn onto lightly floured surface and roll into a rectangle. Over the bottom ⅔ of the dough, loosely spread half of the grated butter. Fold the bottom third of pastry up towards the middle and then fold the top third over, like an envelope. Turn the pastry 90° and roll into a rectangle and repeat the process with the remaining grated butter. Wrap ‘envelope’ in cling film and refrigerate for 20 minutes.
Cover the eggs with cold water and bring to the boil, cook for 7 minutes.
In a large saucepan, cover the haddock with the milk and bay leaves and bring to a boil, reduce to a simmer and poach for 5 minutes. Set aside to cool.
Sweat shallot, garlic, ginger, chilli and herbs (excluding leaves) until soft. Stir through curry powder and cook for a further minute.
Drain poaching milk into a jug. Flake fish into big chunks.
Using the saucepan from poaching the fish, melt the butter until foaming over a medium heat, stir in flour until mixture comes together, cook the flour out for 2 minutes before gradually whisking in poaching milk. When all of the milk has been incorporated, bring the sauce to a gentle boil. Remove from heat.
Stir the flaked fish, shallot mix and chopped herbs, rice and lemon into the sauce. Season to taste.
Divide your filling between the pie dishes.
Cut your dough in half. On a lightly floured surface, roll out each piece of dough to the same thickness, approx. 3mm, and cut two circular lids. Cover each pie with a lid and pinch edges to seal.
Brush pies with egg wash.
On a baking sheet, transfer pies to the oven and bake for 20 - 25 minutes or until pastry is golden brown.