Smoked Fish and Potato Pie Recipe

Smoked Fish and Potato Pie Recipe

This is an easy pie filled with crushed boiled potatoes, smoked fish and aromatic fried onions. I love the combo of smoked fish, flaky pastry and potatoes, - true soul food!

• 4 large Agria or other floury potatoes, peeled and diced 3cm

• 4 tablespoons extra virgin olive oil

• 2 large onions, thinly sliced

• Zest of 1 lemon

• 2 tablespoons each chopped dill, parlsey and chives

• 500g made with butter flaky puff pastry

• 300g skinned, boned smoked fish, flaked

• 2 tablespoons butter

• 1 egg beaten,

• 200ml plain unsweetened yoghurt

• extra dill leaves for serving

Preheat the oven to 200°C

Boil the potatoes until tender in plenty of well salted water, drain and allow to steam dry.

Cool and crush them coarsely. Reserve.

Heat the oil in a frying pan over moderate heat and add the onions and zest.

Fry gently, without browning, for 15 minutes or until the onions are soft.

Taste, season, remove from the heat, cool and stir in the herbs and fish.

Roll out half the pastry into a disc 28cm in diameter.

Leaving a 2cm wide border, spread the crushed potatoes onto the pastry.

Spread the onion and fish mixture evenly over the potatoes.

Roll the other half of the pastry out into a disc about 30cm in diameter.

Place on top of the fish mixture.

Crimp the edges together with a fork or twist them together.

Brush the pie all over with beaten egg.

Make 4 slits in the top pastry to let the steam out.

Place in the oven and bake 30 minutes until well cooked.

Serve in wedges with yoghurt which has been sprinkled with dill leaves.

Serves 6.