Smoked Haddock Pasties
- Makes 6
- 350g (12oz) smoked haddock, undyed and skinned
- 200ml (7fl oz) milk
- 350g (12oz) cooked potato
- 75g (3oz) peeled prawns
- 15g butter
- 15g plain flour
- 30g grated cheddar cheese
- 1 tablespoon chopped parsley
- 375g (13oz) ready made puff pastry
- 1 egg yolk for the egg wash
Poach the haddock gently in the milk until it is cooked.
Melt the butter in a pan and add the flour.
Wait until it is sizzling then add enough of the milk to create a thick sauce (this will take just over half the quantity you have).
Add the grated cheese. Flake the haddock and place it in a bowl with the potato cut into cubes, the drained prawns and the parsley.
Add a little freshly ground black pepper and fold in enough sauce to bind the mixture together.
Allow to cool. Preheat the oven to 190C (375F, Gas mark 5).
Cut the pastry into six equal-size pieces and roll out each one roughly circular.
Place a spoonful of mixture on to each piece, wet the edges of the pastry and fold over to create a semi-circle.
Crimp the joint to seal it well then turn the parcel upright so the join is on the top like a pasty style.
Brush with egg wash and bake for 20-25 minutes until golden brown.