Fish pies with potato-scale topping
The humble fish pie makes for classic comfort food. Try this irresistible version with buttery pastry and crispy potato topping.
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Ingredients
- Shortcrust pastry
- 1 1/2 cup (225g) plain (all-purpose) flour
- 80 grams (2½ ounces) butter
- 1 egg
- 2 tablespoons iced water, approximately
- 2 medium potatoes (400g)
- 40 grams (1½ ounces) butter
- 1 small leek (200g), sliced thinly
- 1/4 cup (35g) plain (all-purpose) flour
- 1 cup (250ml) pouring cream
- 500 grams (1 pound) thick white boneless fish fillets, chopped coarsely
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 20 grams (¾ ounce) butter, melted, extra
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