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Smoked Haddock and Cauliflower Cheese Pasties RECipe

A little taste of the seaside, wrapped up in a pastry puff outside. What could be better? Try it with a side of steamed tenderstem broccoli, dressed in lemon and olive oil.

Serves 4 Total Time 1 hour

Ingredients

  • 1 small cauliflower, cut into small florets 
  • 2tsp light olive oil 
  • 400ml semi-skimmed milk 
  • 250g smoked haddock
  • 40g unsalted butter
  • 40g plain flour, plus extra for dusting
  • 40g strong Cheddar, grated
  • 40g Gruyère, grated
  • 2tbsp chives, finely chopped 
  • 500g block shortcrust pastry 
  • 1 egg yolk, beaten with 1 tsp water

Instructions

 1. Preheat the oven to 210°C/190°C Fan/Gas Mark 6-7 and line a baking tray with foil. Rub the cauliflower in the olive oil, put on the tray and roast for 15 mins, until golden. Remove from the oven and set aside. Turn the oven temperature down to 200°C/180°C Fan/Gas Mark 6.

2. Bring the milk up to a simmer in a small pan and add the fish. Cook for 2-3 mins until it breaks in half, then drain through a sieve, retaining the milk.

3. Clean the pan, then melt the butter over a low heat. Add the flour and cook for 4 mins, stirring constantly. Then add the reserved milk and whisk for 2 minutes or until smooth and thickened.

4. Take the mixture off the heat and fold in the cheese until smooth. Add the cauliflower, the fish and the chives and check the seasoning, adding a little salt if necessary. Set aside to cool.

5. Divide the pastry into four and shape into rounds (like hockey pucks). Dust the pastry and the work surface with flour then roll out into discs 1cm thick. Put a quarter of the fish mix on half of each pastry disc, leaving a 1cm border. Brush the borders with egg wash, then fold over the other half of each disc to cover the fish mix and seal the pastry, pressing the edges together.

6. Lightly brush the tops of the pasties with egg wash, then crimp the sealed edge. Place on a tray lined with baking paper, bake for 25 minutes, then serve.

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