0
0 ITEM(S) - £0.00 GO

Menu

    • 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.
    1 rating
    layout 0 comment

    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Grease a 9-inch pie dish with butter or oil. Pour the coley and leek mixture into the dish.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Bake in the preheated oven for 30 minutes, or until the pastry is golden brown.