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    • Herring Pie

    Herring Pie

    Mark Sharron
    Medium difficulty
    45 minutes
    03-Jun

    Herring Pie is a classic dish that has been enjoyed for centuries. The dish is made with a pastry crust and a filling of herring, onion, hard-boiled eggs, milk, butter, flour, and seasonings. It is a delicious and nutritious meal that is easy to make and can be served as a main course or side dish.

     

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    Ingredients

    • 1 pastry crust
    • 1 cup of herring, chopped
    • 1 onion, chopped
    • 2 hard-boiled eggs, chopped
    • 1 cup of milk
    • 2 tablespoons of butter
    • 2 tablespoons of flour
    • Salt and pepper, to taste

    Method

    • How to Make Herring Pie
    • Preheat oven to 190°C (375°F).
    • Place pastry crust into a pie dish and trim edges as needed.
    • Hard-boil eggs by simmering them in water for 10 minutes; cool in cold water, then peel and chop.
    • Chop herring fillets into bite-size pieces.
    • Peel and finely chop the onion.
    • In a small pan, melt butter over medium heat.
    • Add chopped onion to melted butter and sauté until soft and translucent.
    • Stir flour into the softened onions and butter, cooking for 1 minute to form a roux.
    • Gradually whisk milk into the roux, stirring constantly to prevent lumps.
    • Simmer mixture until it thickens into a smooth white sauce.
    • Season white sauce with salt and pepper to taste; remove from heat.
    • In a bowl, combine chopped herring, sautéed onions, white sauce, and chopped boiled eggs; mix gently.
    • Spoon the filling evenly into the prepared pastry crust.
    • If using a double crust, cover pie with second pastry layer and seal edges; otherwise, proceed.
    • Use a fork to crimp edges and cut a few small vents in the top crust to allow steam to escape.
    • Bake for 25–35 minutes, or until pastry is golden brown and filling is bubbling.
    • Let the pie rest for 10 minutes before slicing to help the filling set.
    • Plate slices with a side salad or lightly dressed greens to complement flavors.
    • Serve warm, garnished with a sprinkle of chopped fresh herbs (optional) for color and aroma.