Curry Fish Pie

This cod and salmon pie has all the flavours of India and the comfort food feels of Britain.
Directions for: Curry Fish Pie

Ingredients

1 - 2 medium Yukon Gold potatoes, chopped (1 cup)

8 oz de-boned cod filet, skin off

8 oz de-boned salmon filet, skin off

2 Tbsp butter

2 Tbsp vegetable oil

1 small onion, finely chopped

1 tsp Indian curry paste

1 tsp curry powder

tsp cayenne pepper

tsp garlic powder

1 tsp turmeric

2 Tbsp all-purpose flour

2 cups vegetable or fish stock

cup frozen green peas

2 sheets puff pastry, 10-x-10 inches

Directions

1. Preheat oven to 350F.

2. To cook the potatoes, bring a medium pot of salted water to a boil; add potatoes and boil for 15 minutes, until potatoes are fork tender.

3. Drain potatoes, slice them into large chunks, and set them aside to cool until assembly.

4. To cook the fish, lay cod and salmon filets on a parchment-lined baking sheet and cook for 10 minutes, rotating tray halfway through to ensure even cooking.

5. While fish cooks, melt butter in large saucepan over low heat; once butter has melted, stir in oil.

6. Add onions and cook, while stirring, for 10 minutes, or until onions are soft and golden.

7. Stir in curry paste, curry powder, cayenne pepper, garlic powder, and turmeric and continue cooking and stirring for 2 minutes, or until spices are fragrant.

8. Add flour to the mixture and stir, while cooking, for 30 seconds, until flour has dissolved.

9. Pour the vegetable or fish stock into the mixture and bring to a simmer over medium heat, stirring occasionally, until mixture is thick enough to coat the back of a spoon; if mixture is too thick, add up to cup of water to reach proper consistency.

10. Add the reserved cooked potatoes and the frozen peas.

11. Using a fork, pull the cooked fish fillets apart and stir into the stock mixture.

12. Remove saucepan from heat and set aside to cool for about 20 minutes.

13. While mixture cools, preheat oven to 425F.

14. Line the bottom and sides of a 9x9x2-inch non-stick baking dish with one sheet of puff pastry, allowing the edges to hang over the sides of the baking dish.

15. Spoon the cooled filling into the baking dish and lay the remaining sheet of puff pastry over top of the filling, trimming the edges if necessary.

16. Using a sharp knife, make 2 or 3 slits in the top of the puff pastry, to allow the steam to escape.

17. Place baking dish into the oven to cook for 25 minutes, or until pie is golden brown.

Tips and Substitutions

Recipe makes one large pie to shared instead of individual pies, as pictured.

If covered and refrigerated, pie will keep for up to 3 days. Pies may also be assembled ahead of time, frozen, and thawed before baking.