Time to Cook: 15 min
Ingredients: 15 ml oil 4 leeks, sliced 2 garlic cloves, finely chopped 4 potatoes, peeled and diced 1 butternut, peeled and diced 500 ml chicken stock 500 g hake (skinned and deboned) dash of lemon juice salt and freshly ground pepper 125 ml cake flour 5 ml baking powder 1,25 ml salt 30 ml cold butter 1 egg, whisked 125 ml milk 2 chillies, finely chopped 10 g fresh coriander, finely chopped melted butter (optional)
Method: 1 hr
Preheat the oven to 180°C.
1 Heat the oil in a saucepan and fry the leeks and garlic until soft and fragrant. Add the potatoes and butternut and pour the stock over. Simmer until the vegetables are almost soft.
2 Add the fish and simmer until done. Stir to flake the fish.
3 Season the fish mixture with the lemon juice, salt and pepper. Transfer to an ovenproof dish.
Mix the flour, baking powder and salt in a bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
5 Combine the rest of the ingredients and add to the flour mixture. Mix well then pour evenly over the filling.
6 Bake the pie for 20-25 minutes or until the crust is golden and done. Remove from the oven and brush with a little melted butter (if using).