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    • Coley and Leek Pie

    Mark Sharron
    Medium difficulty
    40 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 13g; Carbs 30g; Protein 25g
    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

    • Preheat the oven to 200°C (400°F).
    • Heat the olive oil in a large frying pan over medium heat.
    • Add the leeks and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
    • Add the flour and stir to combine.
    • Gradually add the fish stock and white wine, stirring continuously until the sauce has thickened.
    • Add the coley, parsley, dill, chives, and season with salt and pepper. Simmer for 5 minutes, stirring occasionally.
    • Grease a 9-inch pie dish with butter or oil. Pour the coley and leek mixture into the dish.
    • Roll out the shortcrust pastry and place over the top of the pie dish. Crimp the edges and brush the top with the milk.
    • Bake in the preheated oven for 30 minutes, or until the pastry is golden brown.