Ingredients with Measurements:
- 4 Craster kippers, filleted and skin removed
- 2 leeks, sliced thinly
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
3. Add the sliced leeks and cook until they are tender, about 5 minutes.
4. Add the flour to the skillet and stir until it is fully incorporated.
5. Slowly add the milk and heavy cream, whisking constantly to prevent lumps from forming.
6. Add the nutmeg, salt, and pepper to the skillet and stir to combine.
7. Add the Craster kipper fillets to the skillet and gently stir to combine.
8. Pour the kipper and leek mixture into the pie dish.
9. Roll out the puff pastry sheet and place it over the top of the pie dish. Trim the edges and use a fork to press down and seal the edges.
10. Brush the beaten egg over the top of the puff pastry.
11. Bake the pie for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 26g
Carbohydrates: 20g
Protein: 16g
Sodium: 570mg
Sugar: 5g
Substitutions for ingredients:
- Smoked haddock or salmon can be used instead of Craster kippers.
- Shallots can be used instead of onions.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes to the filling for a heartier pie.
- Use a different type of fish, such as cod or trout.
- Add grated cheese to the filling for extra flavor.
Tips and tricks:
- Be sure to remove all the skin from the kippers before using them in the pie.
- Use a sharp knife to slice the leeks thinly.
- Don't overfill the pie dish, or the filling may spill out during baking.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad and crusty bread.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the pie before serving.
Pairings:
Serve the pie with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the filling is too thin, add a little more flour to thicken it.
- If the pastry is not browning evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
- Be sure to cook the pie until it is heated through to prevent foodborne illness.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Craster kippers are a type of smoked fish that originated in the village of Craster in Northumberland, England. They are made by smoking herring over oak chips, which gives them a distinctive smoky flavor.
Flavor profiles:
The pie has a rich and smoky flavor from the Craster kippers, which is balanced by the sweetness of the leeks and the nutmeg.
Serving suggestions:
Serve the pie as a main course for lunch or dinner. It can also be served as a savory breakfast dish.
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Region: British