Fab Fish Pie

A fish pie the whole family can enjoy makes for a traditional favourite with a twist.

PASTRY:
 100 g PURE SPREAD
 175 g COLD MASHED POTATO
 75 g RICE FLOUR
 50 g CORNFLOUR
FILLING:
 50 g PURE SPREAD
 450 g COOKED, SMOKED HADDOCK FILLET (CUT INTO CHUNKS)
 100 g PRAWNS (COOKED AND PEELED)
 50 g RICE FLOUR
 425 ml FISH STOCK OR VEGETABLE STOCK (GLUTEN FREE)
 1 tbsp PARSLEY (FINELY CHOPPED)

1

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

2

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.

3

To make the filling; melt Pure spread in a saucepan and stir in the flour, to make a paste.

4

Gradually add the stock, stirring continuously and bring to the boil. Add the chopped parsley.

5

Place the haddock and prawns in an ovenproof dish and pour over the sauce.

6

Roll out the pastry and cover the pie. Bake in the oven for 40 minutes.

7

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