Ultimate Creamy Fish Pie with Fresh Herbs and Flaky Pastry

Fish Pie Recipe

Category: Main Course
Servings: 8

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This delightful Fish Pie features delicate, flaky pastry enveloping a rich, savory filling of tender fish, aromatic herbs, and creamy sauce. A perfect comfort dish for family meals, dinner parties, or any occasion that calls for a touch of elegance. Here’s how to make it from scratch!

Ingredients:

Instructions:

1. Make the Pastry:

   • Start by combining 200g butter and 400g all-purpose flour in a large bowl, then rub them together until the mixture resembles breadcrumbs.
   • Create a well in the center of the flour mixture and gradually add 140ml cold water. Mix to form a dough, kneading it quickly on a lightly floured surface.
   • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for about 30 minutes.

2. Prepare the Sauce:

   • In a medium saucepan, melt 40g butter over medium heat. Stir in 40g all-purpose flour to form a roux, cooking it for 1-2 minutes to eliminate the raw flour taste.
   • Gradually add 400ml fish stock, whisking constantly to avoid lumps. Let the sauce simmer and thicken for about 5-6 minutes. Season with salt, black pepper, and add fresh thyme and dill for flavor.
   • Set aside the prepared sauce.

3. Clean and Prepare the Fish:

   • For the hake or any white fish of your choice, make a small incision on the belly to remove the innards, and wash it thoroughly under cold water.
   • Cut off the fins with a pair of kitchen scissors and fillet the fish by cutting along the backbone.
   • Once filleted, remove the skin and any bones with kitchen tweezers. Roughly chop the fish into bite-sized pieces and set aside.

4. Prepare the Vegetables:

   • Slice the fresh spring onions and set aside.
   • Wash and cut the cherry tomatoes into wedges.
   • Add fresh thyme and dill to the chopped tomatoes for added aroma.

5. Cook the Filling:

   • Heat a little extra virgin olive oil in a large pan over medium heat. Add the chopped spring onions and cook for about 2 minutes until soft.
   • Add the chopped fish and season it with salt, black pepper, fresh thyme, and fresh dill. Cook for 2 minutes, then add the cherry tomatoes. Let the mixture cook for an additional 6 minutes, stirring gently to avoid overcooking the fish.
   • Once the fish is cooked, remove the pan from the heat and stir in the prepared sauce. Gently fold in the black olives and set the filling aside to cool.

6. Assemble the Pie:

   • Take half of the chilled pastry dough and roll it out on a lightly floured surface into a 30 cm circle, about 2-3 mm thick.
   • Line a pie dish with the rolled-out dough, pressing gently on the edges to make sure it fits snugly.
   • Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
   • Spoon the fish and vegetable filling into the pie dish, spreading it evenly.

7. Top the Pie:

   • Roll out the remaining pastry dough into a circle that matches the size of the pie dish. Lay it over the filling and press the edges of the top and bottom pastry layers together to seal.
   • Trim any excess dough from the edges using a sharp knife and use it to create decorative shapes, such as shells or leaves, with cookie cutters (optional).
   • Beat the egg with 10ml of milk and brush it over the top of the pie to create a beautiful golden glaze as it bakes.

8. Bake the Pie:

   • Preheat the oven to 180°C (356°F) for static ovens, or 160°C (320°F) for fan ovens.
   • Bake the pie for 45 minutes at 180°C (or 160°C for fan ovens), then reduce the temperature to 170°C (340°F) for an additional 20 minutes. If using a fan oven, bake at 160°C for 35 minutes and then at 150°C for 10 more minutes.
   • Check that the pastry is golden brown and the filling is hot and bubbling.

9. Serve:

   • Remove the pie from the oven and let it cool for 10 minutes before serving.
   • Garnish with extra fresh dill and fresh thyme for added flavor and visual appeal.
   • Slice and enjoy your comforting Fish Pie with a side of green vegetables or a fresh salad.

Notes:

• This Fish Pie can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
• You can substitute the hake with other types of white fish like cod, tilapia, or pollock for a similar texture and flavor.
• For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

This Fish Pie offers the perfect balance of flaky pastry, creamy filling, and savory fish—ideal for cozy dinners or special gatherings. Enjoy a comforting, flavorful dish that everyone will love!