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.

Ingredients:

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