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    • Hake and Leek Pie

    Hake and Leek Pie

    Mark Sharron
    Medium difficulty
    1 hour
    03-Jun

    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

    • How to Make Hake and Leek Pie
    • Preheat your oven to 200°C (400°F).
    • Cut the hake fillets into 1-inch cubes and set aside in the refrigerator.
    • Slice the leeks thinly and mince the garlic cloves.
    • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
    • Add the sliced leeks and sauté for 3-4 minutes until softened.
    • Add the minced garlic and cook for 1 minute until fragrant.
    • Sprinkle in 2 tablespoons of flour, stirring constantly for 1-2 minutes to remove the raw taste.
    • Gradually pour in 2 cups of vegetable or chicken stock, whisking constantly to prevent lumps.
    • Stir in the tomato paste and season with sea salt and black pepper.
    • Add the fresh thyme leaves and continue to simmer for 4-5 minutes until slightly thickened.
    • Stir in the heavy cream and let the mixture gently bubble for another 2 minutes, then turn off the heat.
    • Fold the hake cubes and chopped parsley into the sauce gently to avoid breaking the fish.
    • Check seasoning, adjusting salt and pepper if desired.
    • Transfer the mixture to a baking dish suitable for pie.
    • Evenly sprinkle grated Parmesan cheese over the filling.
    • Unroll the puff pastry sheet and place it over the top of the filling, trimming any excess and pressing firmly along the edges to seal.
    • Cut a few small slits in the pastry to allow steam to escape.
    • Brush the puff pastry with the beaten egg to ensure a golden crust.
    • Bake in the preheated oven for 25-30 minutes, or until the pastry is deep golden brown and crisp.
    • Let the pie rest for 5 minutes to settle before slicing.
    • Serve portions hot, garnished with fresh parsley; accompany with a simple green salad or seasonal vegetables for a balanced meal.