Leek and Fish Pie

A mixture of pieces of sea fish, leeks, and parsley with apple cider and cream is baked under puff pastry.

Servings: 4

Ingredients

• Olive oil – 1 tbsp
• Onions, finely chopped – 1 pc.
• Salt pepper
• Leeks, thinly sliced ​​- 4 pcs.
• Flour – 1 tbsp
• Apple cider or natural apple juice without sugar – 2/3 cup
• Parsley, finely chopped – 1
• Fat cream – 2/3 cup
• Fillet of sea white fish, cut into pieces – 700 g
• Puff pastry, frozen (defrost according to package instructions) – 1 sheet (about 200 g)
• Flour
• Egg, lightly beaten – 1 pc.

Directions

1. Preheat oven to 200 degrees. Heat oil in a skillet over low heat. Add onions, a pinch of salt, and cook for 5 minutes. Add the leeks and cook for 10 minutes. Remove skillet from heat, stir in flour and add some cider. Put the pan on the heat again, add the remaining cider and cook for 5-8 minutes.
2. Stir in the parsley, cream, and cook for 1-2 minutes. Remove from heat, add fish, stir. Place everything in a baking dish. Season with salt and pepper.
3. Roll out the dough on a floured surface so that the dough sheet is about 5 cm larger than the dia of the mold. Cut about 2.5 cm along the edge of the dough. Moisten the edge of the baking dish with water. Place the cut strip of dough around the edge of the crockery and press down well. Lubricate this rim with an egg and cover the dish with a layer of dough. Trim off excess and blind the edges. Make two cuts at the top with a sharp knife to release the steam.
4. Brush the top of the pie with an egg all over the surface and bake in the oven for 20-30 minutes. Serve hot.

Enjoy your meal!