We recently discovered the ‘Theo’s’ brand of filo pastry in one of our local shops; definitely better than most others we’ve used. It’s usefully a touch larger per sheet, and very easy to work with. Combined with a light, crispy finish we’ll definitely be putting some in our freezer for whenever the mood strikes.
This is a rich and substantial dish, but you can divide it all between two pie dishes and freeze one for later if you like. Serve with a green salad with bacon bits and lemony dressing.
Wine Suggestion: This is worth splashing out on a good Chardonnay that has both body and a nutty, mineral freshness. An old favourite of ours would be something from the Jura, but given their scarcity opened an Olivier Leflaive Bourgogne Blanc “les Sétilles”, a cuvée from Puligny and Meursault vineyards that while inexpensive has some serious chops behind it. All citrussy, deep and bubbling with energy.
Smoked haddock, cheese & leek pie – serves 6 to 8
- 600ml full fat milk
- 3 bay leaves
- 1 tbsp white peppercorns
- 650g smoked haddock fillets
- 1 tbsp olive oil
- 75g butter, plus extra for frying
- 1 onion, finely chopped
- 2 cloves of garlic, grated
- 2 large leeks, halved and finely sliced
- 75g plain flour
- 1 tbsp English mustard powder
- juice of 1 lemon
- 175g strong cheddar, diced
FOR THE FILO CRUST:
- 140g butter
- 6 cloves of garlic, grated
- 400g filo pastry, preferably Theo’s brand
- large bunch of chives, finely snipped
Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Add the smoked haddock fillets, then remove from the heat and cover with a lid. Leave for 30 minutes. Remove the haddock from the liquid onto a plate, then strain the milk into a jug.
Remove any skin and bones from the haddock and break into bite-sized pieces. Set aside.
Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook for about 15 minutes, or until softened. Add the leeks and cook for 2 minutes, then set aside to cool (drain in a colander if there is liquid).
In the same pan, melt the 75g butter, then stir in the flour to make a paste. Cook for a few minutes, then slowly add the warm milk, stirring constantly, until you have a smooth sauce. Stir in the mustard powder, lemon juice and some seasoning, then pass through a fine sieve.
Heat the oven to 180C/160C fan/gas 4.
Put the leeks into the base of a 1.6 litre pie dish and top with a third of the sauce. Next add the smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.
For the filo pastry, melt the butter in a small pan, then add the galric and heat gently for about 5 minutes. Lay a sheet of filo pastry on a wooden board and brush all over with the garlic butter, then sprinkle with chives and some black pepper. Put another sheet of pastry on top, at a slight angle and repeat. Continue until all of the pastry is used, you will end up with a sort of pastry circle. Lay this over the pie dish, trim the edges with scissors or a sharp knife, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 minutes or until crisp.
(Original recipe by Tom Kerridge in BBC Good Food Magazine, March 2015.)
Jono & Jules do food & wine 