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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

    • 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.
    • Bake in the preheated oven for 25 minutes, or until the pastry is golden and the filling is bubbling.