British Pie Week
Atul’s Family Fish Pie
A perfect recipe to make for the family this British Pie week with a twist. This recipe was made for Atul Kochhar’s daughter, Amisha. When her head teacher complained that she would not eat pies at school, Amisha told Atul that she didn’t think they were very interesting. So Atul came up with this spicy version and shared the recipe with the dinner lady at her school. Amisha loves this pie. We cover it with shortcrust pastry but you could use puff pastry or mashed potato instead.
Ingredients for the pie
2 tablespoons veg oil
1 onion, finely chopped
506 curry leaves
1 carrot, diced and parboiled
2 potatoes, peeled, diced and parboiled
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
650 ml coconut milk
300 g farmed cod fillet, skinned and cubed
300 g un-dyed smoked haddock, skinned and cubed
200 g prawns, peeled
1 courgette, diced
2 tomatoes, deseeded and chopped
2 tablespoons coriander leaves, chopped
sea salt, to taste
For the pastry
200 g plain white flour
Pinch of sea salt
100 g unsalted butter, chilled and cubed
1 egg, separated
50 ml milk
- Heat the oil in a large pan, add the onion and curry leaves and sauté for 3–5 minutes, until the onion is translucent. Add the ginger, diced carrot and potatoes and cook gently, without colouring, for 5–7 minutes, until the vegetables are almost cooked. Add the ground spices and some salt and sauté for 1–2 minutes, then pour in the coconut milk and bring to a simmer. Add the fish, prawns, courgette and tomatoes and cook for 3–5 minutes over a medium heat, stirring occasionally, until the fish is just done. Stir in the coriander leaves, adjust the seasoning and remove from the heat. Spoon the mixture into a large pie dish.
- Make the pastry first. Put the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and then, with the processor running, slowly add the milk, stopping as soon as the ingredients come together into a dough; you may not need all the milk. Tip out on to a floured surface and knead lightly for a minute to make a smooth ball. Wrap in cling film and chill for 30 minutes.
- Roll the pastry out thinly on a lightly floured surface. Lift it up on the rolling pin and place it on top of the pie dish. Trim off the excess pastry, leaving 2.5 cm extra on all sides. Lightly beat the egg white with a fork, then brush the sides of the dish with it and press the pastry on to it to seal. Brush the egg white on top of the pastry as well and then bake in an oven preheated to 200°C for 15–20 minutes, until the pastry is crisp and light golden. Serve hot.