Puffed Topped Fish Pie

Shopping list

• 1.5 lb cod fillet — skinned

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• 0.75 pint milk

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• 2 oz butter

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• 1 small onion — peeled and chopped

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• 2 sticks celery — scrubbed, trimmed, chopped

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• 1 oz cornflour

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• 11 oz can sweet corn

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• salt — to taste

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• pepper — to taste

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• 2 tbsp single cream

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• 8 oz frozen puff pastry — thawed

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Step by step

1. 1

   Place the fish in a saucepan, cover with the milk and poach for 10 mins.

2. 2

   Lift out fish, remove skin and bones and flake the flesh. Reserve the milk for the sauce.

3. 3

   Heat the butter in a saucepan, add the onion and celery, and fry for 5 mins or until tender.

4. 4

   Stir in the flour and cook for 2 mins, stirring constantly.

5. 5

   Gradually stir in milk and bring to boil, stirring constantly.

6. 6

   Remove from the heat and stir in the undrained sweetcorn, fish, and season to taste.

7. 7

   Add the cream and transfer the mixture to a 2 1/2 pt ovenproof or foil pie dish.

8. 8

   Allow to get cold.

9. 9

   Roll out the pastry on a floured surface and use to cover the pie. Seal the edges and use the trimmings to decorate the top.

10. 10

    To Freeze: Open freeze then remove, bag, seal, and replace. To Serve: Remove from bag, thaw at room temperature for 3 hours.

11. 11

    Brush with milk and bake in a hot oven (220°C) for 20 mins, then reduce to 180°C for further 15 mins or until pastry is golden brown.