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    • Coley and Leek Pie

    Mark Sharron
    Medium difficulty
    40 minutes
    02-Apr
    Coley and Leek Pie is a delicious, comforting dish that will surely please the whole family. It is a simple yet flavourful meal that is easy to make and full of nutrition. This dish is a great way to enjoy the delicate flavour of coley combined with the sweetness of leeks and the richness of the fish stock. The shortcrust pastry adds a delicious crunchy texture, making this pie a complete meal.
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    Ingredients

    • 2 tablespoons olive oil
    • 1 large leek, finely sliced
    • 2 cloves garlic, finely chopped
    • 2 tablespoons plain flour
    • 500g coley fillets, skinned and cut into chunks
    • 500ml fish stock
    • 2 tablespoons white wine
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper
    • 500g ready-made shortcrust pastry
    • 2 tablespoons milk

    Method

    • Step-by-step Method for Coley and Leek Pie
    • Preheat the oven to 200°C (180°C fan) or 400°F.
    • Wash and finely slice the leek.
    • Peel and finely chop the garlic cloves.
    • Heat 2 tablespoons olive oil in a large pan over medium heat.
    • Add sliced leeks to the pan and sauté gently until soft, about 5 minutes.
    • Add the chopped garlic to the pan and sauté for 1 minute until fragrant.
    • Sprinkle in 2 tablespoons plain flour and cook, stirring, for 2 minutes to form a roux.
    • Gradually pour in the fish stock, stirring constantly to avoid lumps.
    • Add 2 tablespoons white wine and stir until the mixture forms a smooth sauce.
    • Season with salt and freshly ground black pepper to taste.
    • Add the coley fillets (cut into chunks) to the sauce and simmer for 3–4 minutes until just starting to turn opaque.
    • Remove the pan from heat.
    • Stir in chopped parsley, dill, and chives.
    • Set the fish and leek mixture aside to cool slightly.
    • Roll out the ready-made shortcrust pastry to fit your pie dish.
    • Spoon the cooled fish and leek filling evenly into the pie dish.
    • Cover the filling with the pastry, crimp the edges, and trim away any excess.
    • Make a small steam hole in the center of the pastry lid.
    • Brush the pastry top with 2 tablespoons milk for a golden finish.
    • Bake the pie in the preheated oven for 25–30 minutes, or until the pastry is golden and crisp.
    • Let the pie rest for 5 minutes before serving.
    • Serve hot, garnished with extra fresh herbs if desired.