Haddock, leek and cress pie


Prep time: 
10 minutes
Cooking time: 
30 minutes


Haddock, leek and cress pie


  • 1 leek, finely sliced
  • 2 eggs, hard boiled and chopped
  • 250g smoked haddock fillets
  • 250ml whole milk
  • 1 bay leaf
  • 1 tablespoon flour
  • 25g butter
  • 500g puff pastry, shop bought
  • 1 egg beaten
  • 10g cress, chopped


Preheat the oven to 200c.

Gently fry the leeks in some butter untill soft.

While they are cooking put the haddock in a pan with the milk and bay leaf and simmer for 5-6 mins, turning halfway, untill cooked.

Drain, saving the milk.

In the same pan heat the butter, stir in the flour and then whisk in the reserved milk.

Stir and cook for 4-5 mins untill the sauce thickens. Flake in the haddock and mix in the leeks and hardboiled eggs.

Divide the puff pastry in two.

Roll out the first half and place on a lined baking tray, slightly pulling up the edges to contain the sauce.

Pour in the haddock mixture and sprinkle over the cress.

Roll out the other half of the pastry and cut into 1cm wide strips.

Cover the pie with the strips to make a plait appearance, pinch in place. Brush with beaten egg.

Bake for 20 mins until golden brown.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development