Name: Haddock with crumb crust
Yield: 6 servings
Cuisine: Bake
Ingredients: shortcrust pastry; 240.00 g flour cake; 2.00 ml salt; 125.00 g butter; 1.00 eggs yolk only; 35.00 ml water ice-cold; 500.00 g haddock cooked, flaked; 2.00 eggs beaten; 100.00 ml milk; 10.00 ml Worcestershire sauce; 80.00 g flour cake; salt just a pinch; freshly ground black pepper; 3.00 ml mustard powder; 40.00 g butter; 40.00 g cheddar cheese grated

Recipe Disclaimer

Tap for method

Ingredients (16)

	shortcrust pastry
240.00 g	flour — cake
2.00 ml	salt
125.00 g	butter
1.00	eggs — yolk only
35.00 ml	water — ice-cold

FILLING

500.00 g	haddock — cooked, flaked
2.00	eggs — beaten
100.00 ml	milk
10.00 ml	Worcestershire sauce
80.00 g	flour — cake
	salt — just a pinch
	freshly ground black pepper
3.00 ml	mustard — powder
40.00 g	butter
40.00 g	cheddar cheese — grated

Tap for ingredients

Method:

Preheat oven to 200 ºC (400 ºF).
Sift the cake flour and salt together. Rub in the butter.
Add the egg yolk and just enough water to form a soft dough. Roll into a ball and cover. Chill for 30 minutes.
Roll out the dough into a 3 mm thick round and line a 24 cm pie dish with the pastry. Trim the edges.
Line the pastry with a layer of wax paper and fill with dry beans. Bake for 10 minutes.
Remove the wax paper and beans and bake for another 10 minutes.
Combine fish, beaten eggs, milk and Worcestershire sauce. Spoon into pastry shell.
Sift the dry ingredients together. Rub in butter until well blended.
Add Cheddar cheese and mix. Cover filling with the mixture.
Reduce heat to 180 ºC (350 ºF) and bake for 30 to 40 minutes or until cooked.