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Haddock pie

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 12
Servings 4
Time 50 min + refrigerati


  • 280
    cake flour
  • 2
  • 155
    cold butter
  • 125
    smooth cottage cheese
  • 250
  • 250
    frozen haddock fillets, cooked and flaked
  • 100
    grated Cheddar cheese
  • 15
    chopped gherkins
  • 1
    medium onion, finely chopped
  • 15
    chopped fresh herbs (or a third as much dried)
  • 5
    mustard powder
  • 3
    large eggs, beaten


30 min
To make pastry, sift together 250 ml flour and the salt. Rub in 125 g butter until mixture resembles breadcrumbs. Add cottage cheese and mix to a soft dough. Cover with cling wrap and refrigerate for at least 1 hour. To make filling, melt remaining butter in a saucepan. Add remaining flour and stir over low heat for 1 minute. Remove from heat and add milk gradually, stirring until smooth. Return to medium heat and stir constantly until boiling. Lower heat and cook for 5 minutes, stirring frequently. Remove from heat and add remaining ingredients and salt and pepper to taste. On a lightly floured surface, roll out the pastry to a thickness of 3 mm and use it to line a greased, round 23 cm pie dish. Spoon filling on to the base and bake in a preheated oven at 180 ºC for 30 minutes, or until golden. Serves 4-6.

Read more on: fish/seafood

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