A gooey, creamy, cod and sweetcorn filling nestles beneath a flaky puff pastry lid.
Year-round comfort food the whole family will enjoy.
Do you ever have too many ideas at once? It sometimes happens to me when I’m cooking, and I end up with is a hotchpotch patchwork jumble of a recipe. On a good day, it comes out delicious. But more often than not we just end up eating something a bit weird!
Soup x Pie?
Take this fish pie as an example. It started out in my mind as fairly generic – fish, creamy sauce, puff pastry lid. Nothing too controversial.
But as I thought about the filling, with its rich creamy sauce, leeks, corn and flecks of parsley, I had a sudden urge to make chowder – the traditional creamy sweetcorn and/or fish soup from New England. In the end, this dish turned into a sort of chowder-pie, with a gooey, creamy, cod and sweetcorn filling, nestling under a puff pastry top.
A cheese-less cheese sauce
I fully intended to make the chowder-sauce cheesy, but the block of cheddar that I could have sworn was in the fridge seemed to have vanished. However, we didn’t miss the cheese at all in the finished product – the leeks and parsley provided plenty of flavour and the sauce was gooey and creamy in any case.
Watch out for leaks…
When I put this fish pie in the oven, I placed it directly onto the oven shelf, and not onto a baking tray. Mistake. The saucy filling bubbled up and escaped from the sides of the dish, dripping onto the floor of the oven and making a horrible mess.
DH, who can never resist a pun, insisted that I should have known that this would happen because the pie was, “full of leaks!” Geddit? Leeks?!
We all enjoyed eating this pie, but Kipper in particular was very keen. She loves sweetcorn, is quite keen on fish, and generally is a fan of pastry, so it was no great surprise! Always good to roll a few favourite ingredients into one delicious dish.
Seems like you can never have too many good ideas after all!
This pie serves 3-4 people.
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Cod and sweetcorn puff pastry pie
- 2 medium leeks
- 25 g butter (1¾ tbsp)
- 15 g plain flour (2 tbsp)
- 450 ml milk (2 cups)
- ½ tsp ground black pepper
- 200 g tin sweetcorn, drained (7 oz tin)
- 2-3 tbsp chopped parsley
- 450 g cod fillet, cut into 2-3cm cubes (approx. 16 oz)
- 1 sheet ready-rolled puff pastry (approx. 300g/10½oz)
- A little milk to glaze
- Preheat the oven to 220°C (430°F).
- Trim and clean the leeks, and slice into 1cm (approx. ½ inch) thick pieces. Melt the butter in a large sauté pan and cook the leeks over a medium heat, stirring, for a few minutes until soft.
- Add the flour to the pan and stir well to coat the leeks. Reduce the heat and gradually add the milk to the pan, stirring well after each addition. Once all the milk is added, heat gently, stirring, until the sauce bubbles up and thickens.
- Stir in the black pepper, sweetcorn and chopped parsley. Mix well.
- Finally, add the cod cubes and mix gently to coat with the sauce. Cook for 5 minutes, stirring carefully to avoid breaking up the fish. Remove from the heat.
- Gently unroll the ready-rolled puff pastry. Invert your pie dish onto the pastry and cut around to create a pastry lid for the pie.
- Transfer the fish mixture to the pie dish. Brush the edge of the dish with a little milk and top with the puff pastry, pressing the edge to seal. Brush the pastry with milk to glaze, and bake at 220°C (430°F) for around 25 minutes, until the pastry is risen and golden brown.
- Allow to cool slightly before serving.
If you enjoyed this delicious pie you might also like to try this fish pie pasta bake, this gorgeous oven-baked cod with sun-dried tomato & herb crust, this delicious cod fillet with a garlic, herb and parmesan crust, or this baked cod with a cheddar and leek crumb topping.