Fish pie tart with minted pea salad - Good Food Middle East
This creamy tart is full of smoky fish and sweet prawns, but less heavy than the usual mash-topped pie
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Ingredients
- 500g pack shortcrust pastry (or make your own), see tip, below left
- 1 egg yolk and 3 whole eggs
- 250g piece undyed sustainably sourced smoked haddock
- 250g chunky unsmoked fish (we used sustainably sourced cod)
- 200ml tub crème fraîche
- ½ pack chives, snipped
- grating of fresh nutmeg
- handful of cooked sustainably fished large prawns, defrosted if frozen
- 25g sharp cheddar or similar cheese, grated
- 250g frozen petits pois
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