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Celebrate National Pie Week with this haddock and leek pie recipe from top chef Nick Deverell-Smith

All Areas > Food & Drink > General

Author: Thomas Hadfield, Posted: Wednesday, 6th March 2019, 15:30

Haddock and Leek Pie at The Churchill Arms Haddock and Leek Pie at The Churchill Arms

In honour of National Pie Week, head chef of The Churchill Arms in Paxford Nick Deverell-Smith has put together a special Pie Menu, and has shared one of his recipes for you to try at home.


For the filling:
250g Smoked haddock, 500g Milk, 100g Leeks, 30g Butter, 30g Flour, 1Tbsp Whole grain Mustard

For the pie: Puff Pastry, Eggs

To make the filling:

1. Poach the Haddock in milk until cooked through, 6 – 8 minutes depending on the thickness of the fish

2. Make a roux with the butter and flour and gradually add milk to make a white sauce

3. Add leeks to sauce and cook for 3-5 min

4. Add the haddock and mustard and combine

5. Season with salt and pepper

To assemble:

This is a puff pastry pie but for the home cook I’d recommend using a good quality shop bought puff pastry.

1. Shape the pie by hand, fill with the mix and then seal with an egg wash.

2. Cook in a pre-heated oven at 190 C for 22mins until golden brown.

3. Once the pie is cooked, cut a small hole in the top. Poach an egg for 3 minutes so it’s soft poached and pop in the hole to serve.


You can read our interview with Nick here

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