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    • Hake and Leek Pie

    Mark Sharron
    Medium difficulty
    1 hour
    3-6
    Amount Per Serving: Calories 220; Fat 12g; Carbs 7g; Protein 15g
    Hake and leek pie is a classic British dish that is easy to make and full of flavour. This delicious combination of hake and leeks is a great way to enjoy a comforting meal. The flaky puff pastry crust adds a delightful crunch to the dish, while the creamy sauce and Parmesan cheese give it an irresistible richness. This dish will surely become a family favourite with its simple ingredients and straightforward preparation.      
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    Ingredients

    • 2 tablespoons of olive oil
    • 2 leeks, thinly sliced
    • 2 cloves of garlic, minced
    • 2 cups of vegetable or chicken stock
    • 2 tablespoons of tomato paste
    • 2 teaspoons of fresh thyme leaves
    • 2 tablespoons of chopped fresh parsley
    • 1 teaspoon of freshly ground black pepper
    • 1/2 teaspoon of sea salt
    • 2 pounds of hake fillets, cut into 1-inch cubes
    • 2 tablespoons of butter
    • 2 tablespoons of all-purpose flour
    • 1/2 cup of heavy cream
    • 1/2 cup of grated Parmesan cheese
    • 1 sheet of store-bought puff pastry, thawed
    • 1 egg, beaten

    Method

    • Preheat the oven to 375°F (190°C).
    • Heat the olive oil in a large skillet over medium heat. Add the leeks and garlic and cook, stirring occasionally, until they are tender and fragrant, about 5 minutes.
    • Add the stock, tomato paste, thyme, parsley, salt and pepper, and bring to a simmer. Simmer for 10 minutes, or until the sauce has thickened.
    • Add the cubed hake fillets and cook for 5 minutes, or until the fish is just cooked through.
    • Remove the skillet from the heat and stir in the butter and flour to make a thick roux. Gradually add the cream and Parmesan cheese, constantly stirring until the sauce is thick and creamy.
    • Transfer the mixture to a 9-inch (23 cm) round baking dish. Top with the puff pastry and brush with the beaten egg.
    • Bake in the preheated oven for 25 minutes, or until the pastry is golden and the filling is bubbling.
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