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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.