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Recipe Ingredients
  • 100g Pure spread
  • 175g cold mashed potato
  • 75g rice flour
  • 50g cornflour
  • 50g Pure spread
  • 50g rice flour
  • 425ml fish stock or vegetable stock (gluten free)
  • 1tbsp parsley, finely chopped
  • 450g cooked, smoked haddock fillet, cut into chunks
  • 100g prawns cooked and peeled

Pre-heat the oven to 180°C/gas mark 4. Grease a 1½L dish with Pure spread.

To make the pastry, rub the Pure spread into the flour to make breadcrumbs. Add the potato and mix well. Wrap in cling film and chill for 30 minutes.

To make the filling; melt Pure spread in a saucepan and stir in the flour, to make a paste. Gradually add the stock, stirring continuously and bring to the boil. Add the chopped parsley. 4. Place the haddock and prawns in an ovenproof dish and pour over the sauce. Roll out the pastry and cover the pie. Bake in the oven for 40 minutes.

Tips : For ease of handling, the pastry can be rolled out between two pieces of cling film.