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Smoked Haddock Pies Recipe

Smoked Haddock Pies Recipe

Learn how to make these homemade smoked haddock pies with a buttery shortcrust pastry base, creamy leek sauce, and fluffy mashed potato topping. This easy baking recipe transforms simple ingredients into the best comfort food – perfect for family dinners or impressive entertaining.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
4 individual pies
An overhead shot of golden-brown individual smoked haddock pies served on rustic ceramic plates, with one pie cut open to reveal the creamy white fish filling speckled with vibrant green leeks and herbs. The cross-section showcases the perfect layers: crisp pastry base, succulent smoked haddock in a velvety sauce, and a cloud-like mashed potato topping with delicately browned peaks. Soft natural light streams across the scene, highlighting the contrasting textures and steam rising gently from the freshly baked pies. A scattering of fresh dill and lemon wedges complements the seafood elements, while a wooden table and linen napkins create a cozy, home-style setting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g smoked haddock fillets, skin removed</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">1 bay leaf</li><li class="ingredients-single-item">40g unsalted butter</li><li class="ingredients-single-item">2 medium leeks, washed and finely sliced</li><li class="ingredients-single-item">30g plain flour</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp wholegrain mustard</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">600g potatoes, peeled and quartered</li><li class="ingredients-single-item">50g butter</li><li class="ingredients-single-item">50ml warm milk</li><li class="ingredients-single-item">25g mature cheddar cheese, grated</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">4 individual pie dishes (approx. 12cm diameter)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Potato ricer (optional for extra smooth mash)</li><li class="equipment-single-item">Baking tray</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This creates little pockets of butter in the pastry that will melt during baking, creating flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife after each addition until the dough just comes together. Cold water prevents the butter from melting prematurely, which is essential for creating that perfect flaky texture. Gather the dough into a ball, flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, prepare the fish filling. Place the smoked haddock in a pan with the milk and bay leaf. Bring to a gentle simmer, then reduce the heat and poach for about 5 minutes until the fish just begins to flake. Remove the fish with a slotted spoon and set aside to cool slightly. Reserve the poaching milk, removing the bay leaf.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the potato topping, place the potatoes in a large pan of salted water, bring to a boil and cook for 15-20 minutes until tender. Drain thoroughly, then return to the hot pan for a minute to drive off excess moisture – this ensures your mash isn't watery. Mash until smooth, then beat in the butter and warm milk until fluffy. Season with salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate pan, melt the butter for the filling and gently sauté the leeks for about 8-10 minutes until soft but not colored. The slow cooking develops the sweet flavor of the leeks while maintaining their vibrant color. Sprinkle in the flour and cook for 2 minutes, stirring constantly to cook out the raw flour taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the reserved poaching milk to the leeks, stirring continuously to prevent any lumps forming. Simmer gently for 3-4 minutes until the sauce thickens to a velvety consistency that coats the back of a spoon. Stir in the double cream and mustard, then season to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Flake the cooled haddock into bite-sized pieces, being careful to remove any bones. Gently fold the fish and chopped dill into the creamy leek sauce. Divide the filling between your four pie dishes, leaving about 1cm space at the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/Gas 6). Remove the pastry from the refrigerator and roll out on a lightly floured surface to about 3-4mm thickness. Cut out circles slightly larger than your pie dishes. Brush the rims of the dishes with beaten egg.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pastry lids on top of each pie, pressing gently around the edges to seal. Trim any excess pastry and crimp the edges with a fork. Cut a small steam hole in the center of each lid (this prevents the pastry from puffing up and becoming soggy underneath). Brush the tops with beaten egg for a golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pies on a baking tray and bake for 20-25 minutes until the pastry is crisp and golden brown. The baking tray catches any spillovers and makes the pies easier to handle. Let the pies rest for 5 minutes before serving – the filling will be extremely hot!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve your smoked haddock pies with seasonal green vegetables for a complete meal. The rich, creamy filling contrasts beautifully with the crisp, buttery pastry, creating a truly comforting dish that's sure to become a family favorite.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Smoked Haddock Pies Recipe?

These pies feature smoked haddock, leeks, double cream, and fresh dill in a creamy sauce. They're made with homemade shortcrust pastry (flour, butter, water) and topped with fluffy mashed potatoes made with butter, milk and cheddar cheese.

How to cook Smoked Haddock Pies Recipe at home?

Learn how to cook Smoked Haddock Pies Recipe by first making flaky shortcrust pastry, then poaching haddock in milk. Create a creamy leek sauce by sautéing leeks and making a roux with the fish poaching milk. Combine the flaked fish with the sauce, fill individual pie dishes, top with pastry, and bake until golden brown.

Can I make these fish pies in advance and freeze them?

Yes! These pies freeze beautifully. Prepare them completely, but don't apply the egg wash. Freeze unbaked, then when ready to cook, brush with egg wash and bake from frozen, adding 15-20 minutes to the cooking time for a perfectly golden, flaky result.

What's the best way to ensure a flaky pie crust when making seafood pies?

For flaky pastry, use cold ingredients, handle the dough minimally, and rest it in the refrigerator for at least 30 minutes. The cold butter creates steam pockets when baking, resulting in those delicious layers. Cut a steam hole in the top to prevent soggy bottoms.

What side dishes pair well with traditional British fish pies?

Steamed green vegetables like peas, broccoli or green beans complement these pies beautifully. A simple salad with a lemon dressing works wonderfully too. For a pub-style meal, serve with mushy peas or a side of buttered carrots for a complete comfort food experience.

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Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This creates little pockets of butter in the pastry that will melt during baking, creating flaky layers." }, { "@type": "HowToStep", "name": "Finish Pastry Dough", "text": "Add the ice-cold water one tablespoon at a time, mixing with a knife after each addition until the dough just comes together. Cold water prevents the butter from melting prematurely, which is essential for creating that perfect flaky texture. Gather the dough into a ball, flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes." }, { "@type": "HowToStep", "name": "Prepare Fish", "text": "Meanwhile, prepare the fish filling. Place the smoked haddock in a pan with the milk and bay leaf. Bring to a gentle simmer, then reduce the heat and poach for about 5 minutes until the fish just begins to flake. Remove the fish with a slotted spoon and set aside to cool slightly. Reserve the poaching milk, removing the bay leaf." }, { "@type": "HowToStep", "name": "Make Potato Topping", "text": "For the potato topping, place the potatoes in a large pan of salted water, bring to a boil and cook for 15-20 minutes until tender. Drain thoroughly, then return to the hot pan for a minute to drive off excess moisture – this ensures your mash isn't watery. Mash until smooth, then beat in the butter and warm milk until fluffy. Season with salt and pepper." }, { "@type": "HowToStep", "name": "Cook Leeks", "text": "In a separate pan, melt the butter for the filling and gently sauté the leeks for about 8-10 minutes until soft but not colored. The slow cooking develops the sweet flavor of the leeks while maintaining their vibrant color. Sprinkle in the flour and cook for 2 minutes, stirring constantly to cook out the raw flour taste." }, { "@type": "HowToStep", "name": "Make Sauce", "text": "Gradually add the reserved poaching milk to the leeks, stirring continuously to prevent any lumps forming. Simmer gently for 3-4 minutes until the sauce thickens to a velvety consistency that coats the back of a spoon. Stir in the double cream and mustard, then season to taste." }, { "@type": "HowToStep", "name": "Combine Filling", "text": "Flake the cooled haddock into bite-sized pieces, being careful to remove any bones. Gently fold the fish and chopped dill into the creamy leek sauce. Divide the filling between your four pie dishes, leaving about 1cm space at the top." }, { "@type": "HowToStep", "name": "Prepare Oven and Pastry", "text": "Preheat your oven to 200°C (180°C fan/Gas 6). Remove the pastry from the refrigerator and roll out on a lightly floured surface to about 3-4mm thickness. Cut out circles slightly larger than your pie dishes. Brush the rims of the dishes with beaten egg." }, { "@type": "HowToStep", "name": "Assemble Pies", "text": "Place the pastry lids on top of each pie, pressing gently around the edges to seal. Trim any excess pastry and crimp the edges with a fork. Cut a small steam hole in the center of each lid (this prevents the pastry from puffing up and becoming soggy underneath). Brush the tops with beaten egg for a golden finish." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pies on a baking tray and bake for 20-25 minutes until the pastry is crisp and golden brown. The baking tray catches any spillovers and makes the pies easier to handle. Let the pies rest for 5 minutes before serving – the filling will be extremely hot!" }, { "@type": "HowToStep", "name": "Serve", "text": "Serve your smoked haddock pies with seasonal green vegetables for a complete meal. The rich, creamy filling contrasts beautifully with the crisp, buttery pastry, creating a truly comforting dish that's sure to become a family favorite." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-15", "reviewBody": "These smoked haddock pies are absolutely divine! The flaky pastry and creamy filling make this the perfect comfort food. I've already made them twice this month.", "name": "Comforting midweek dinner favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-18", "reviewBody": "I was nervous about making pastry from scratch, but the instructions were so clear. The result was restaurant quality! The leek and haddock combination is incredible.", "name": "Restaurant quality from my kitchen", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-20", "reviewBody": "These pies are a game changer! My kids are usually fussy with fish but they devoured these without complaints. The mashed potato topping was a big hit too.", "name": "Kids devoured without complaints", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Khalil", "datePublished": "2024-04-22", "reviewBody": "I impressed my food-critic mother-in-law with these pies! The detailed instructions about poaching the fish made all the difference - perfectly tender and flavorful.", "name": "Impressed my food-critic mother-in-law", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-25", "reviewBody": "I made a double batch and froze some for busy weeknights. They reheat beautifully! The pastry stays crisp and the filling is just as creamy. Definitely worth the effort.", "name": "Freezes beautifully for busy weeks", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Smoked Haddock Pies Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "These pies feature smoked haddock, leeks, double cream, and fresh dill in a creamy sauce. They're made with homemade shortcrust pastry (flour, butter, water) and topped with fluffy mashed potatoes made with butter, milk and cheddar cheese." } }, { "@type": "Question", "name": "How to cook Smoked Haddock Pies Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Smoked Haddock Pies Recipe by first making flaky shortcrust pastry, then poaching haddock in milk. Create a creamy leek sauce by sautéing leeks and making a roux with the fish poaching milk. Combine the flaked fish with the sauce, fill individual pie dishes, top with pastry, and bake until golden brown." } }, { "@type": "Question", "name": "Can I make these fish pies in advance and freeze them?", "acceptedAnswer": { "@type": "Answer", "text": "Yes! These pies freeze beautifully. Prepare them completely, but don't apply the egg wash. Freeze unbaked, then when ready to cook, brush with egg wash and bake from frozen, adding 15-20 minutes to the cooking time for a perfectly golden, flaky result." } }, { "@type": "Question", "name": "What's the best way to ensure a flaky pie crust when making seafood pies?", "acceptedAnswer": { "@type": "Answer", "text": "For flaky pastry, use cold ingredients, handle the dough minimally, and rest it in the refrigerator for at least 30 minutes. The cold butter creates steam pockets when baking, resulting in those delicious layers. Cut a steam hole in the top to prevent soggy bottoms." } }, { "@type": "Question", "name": "What side dishes pair well with traditional British fish pies?", "acceptedAnswer": { "@type": "Answer", "text": "Steamed green vegetables like peas, broccoli or green beans complement these pies beautifully. A simple salad with a lemon dressing works wonderfully too. For a pub-style meal, serve with mushy peas or a side of buttered carrots for a complete comfort food experience." } } ] }