ingredients
serves 4
1 pound cod fillets, cooked, skinned and flaked
1/2 cup fresh parsley, chopped
1 1/4 cups bechamel sauce
1 teaspoon lemon juice
1 1/2 pound made-weight of frozen, flaky pastry, thawed (pastry for 2-crust pie)
1 egg yolk, lightly beaten
method
1. Heat the oven to 190°C (375°F).
2. Combine the cod, parsley, sauce and lemon juice in a large mixing bowl.
3. Roll out the pastry to a square about 1/4 inch thick. Trim the edges, then roll the pastry round the pin and lift it on to a baking sheet, so that it lies like a diamond.
4. Brush all the edges with water. Spoon the fish filling into the centre. Lift the four corners of the pastry square up over the filling to meet in the centre. Pinch the seams together.
5. Brush the pie top with the egg yolk.
6. Bake for 30 - 40 minutes, or until the pastry is risen and golden brown. Serve hot.
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