- 400ml (.75 pt) milk
- 1 Bay leaf
- 250g (9oz) smoked Haddock
- 20g (.75oz) flour
- 20g (.75oz) Butter
- 3 teaspoons English mustard
- 75g (3oz) Baby spinach
- 500g (18oz) puff pastry
- 1 egg (beaten)
- Pour your milk into a pot then add the bay leaf and the smoked haddock. Bring the milk up to the boil and allow the haddock to cook for 2 minutes.
- Remove the haddock from the milk and pour the milk through a sieve. When the haddock is cool enough for you to handle, flak up its flesh and discard any bones you come across.
- Next melt the butter in a pan, add the flour, and cook gently for about two minutes. Slowly add the milk stirring constantly and bring the sauce to the boil. The sauce should be smooth, creamy, and thick without any lumps.
- Add the your mustard to the sauce and give it a good whisk. Than remove it from the heat and add the flaked up haddock and your baby spinach. Make sure you wash the spinach first to remove any grit or dirt. Pour the filling onto a tray and allow to cook completely.
- Next its time to make the pasties. Roll out your puff pastry to a thickness of about 5m (.25 inch) Then cut out 6 circles about 7/8 inches in diameter (you can use a small plate as a template to do this).
- Spoon some of the haddock mixture onto one half of the puff pastry circles, brush the edges with the beaten egg and fold the pastry over sealing up the pasty. Repeat the process with the remaining puff pastry circles.
- Move the pasties to the fridge and allow to rest for at least half an hour before you cook them. Or you could put them in the freezer at this stage if you’re making them ahead of time.
- While their resting preheat your oven to 220c / 425f. Then brush the pasties with the beaten egg and bake in a the hot oven for about 30 minutes till golden.
- Allow to cool for a couple of minutes before you serve them.
Alturnitive fish – smoked cod