Haddock with crumb crust


Ingredients 17
Servings 6
Time

Ingredients

  • SHORTCRUST PASTRY
  • 240
    g
    cake flour
  • 2
    ml
    salt
  • 125
    g
    butter
  • 1
    egg yolk
  • 35
    ml
    ice-cold water
  • FILLING
  • 500
    g
    cooked haddock, flaked
  • 2
    eggs, beaten
  • 100
    ml
    milk
  • 10
    ml
    Worcestershire sauce
  • 80
    g
    cake flour
  • pinch of salt
  • pinch of pepper
  • 3
    ml
    mustard powder
  • 40
    g
    butter
  • 40
    g
    Cheddar cheese, grated
 

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.
 

Read more on: fish/seafood  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.