ingredients
serves 4
1 pound smoked haddock fillet, skinned
3/4 cup creme fraiche
2 tablespoons All purpose flour
1 ounce pack flat-leafed parsley, chopped
salt and pepper
1 pound pack ready-rolled puff pastry
method
1. Preheat a large shallow baking tray in the oven set at 230°C (210°C fan oven). Check over the smoked haddock for small bones, removing any with tweezers, then cut the fish into small chunks.
2. Reserve 1 tsp creme fraiche. Put the rest into a bowl with the fish, flour and parsley. Mix together, seasoning with plenty of black pepper and a little salt.
3. Unroll the pastry on to a second baking tray and brush the edges with water. Spoon the fish mixture evenly over half of the pastry, leaving a border along the wet edges. Fold the pastry to make an envelope, press the edges together and crimp to seal.
4. Mix the reserved creme fraiche with 1 tsp water and brush over the pastry to glaze. Slash the pastry diagonally with a sharp knife to allow steam to escape.
5. Slide the baking tray on top of the hot one in the oven.
Bake for 30 minutes or until piping hot and golden brown.
