Ingredients with Measurements:
- 4 smoked kippers, filleted and chopped
- 2 large leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
3. Add the leeks to the skillet and cook until they are tender and wilted.
4. Add the flour to the skillet and stir until the vegetables are coated.
5. Slowly pour in the milk and cream, stirring constantly until the mixture thickens.
6. Add the chopped kippers to the skillet and stir to combine.
7. Season the mixture with nutmeg, salt, and pepper to taste.
8. Transfer the kipper and leek mixture to a 9-inch pie dish.
9. Roll out the puff pastry on a floured surface to fit the top of the pie dish.
10. Brush the edges of the pie dish with the beaten egg and place the puff pastry on top, pressing the edges to seal.
11. Brush the top of the puff pastry with the remaining beaten egg.
12. Bake the pie for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
13. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 345
Fat: 24g
Carbohydrates: 17g
Protein: 14g
Sodium: 450mg
Sugar: 5g
Substitutions for ingredients:
- Smoked haddock or salmon can be used instead of 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.
- Top the pie with mashed potatoes instead of puff pastry.
- Add grated cheddar cheese to the filling for extra flavor.
Tips and tricks:
- Be sure to remove any bones from the kippers before chopping.
- Use a sharp knife to slice the leeks thinly.
- Don't overfill the pie dish with the filling, as it will expand during baking.
- Brushing the edges of the pie dish with beaten egg helps the pastry to stick and seal.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a green salad on the side.
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, such as carrots and parsnips
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the filling is too thin, add a little more flour to the skillet and stir until it thickens.
- 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 the filling is hot and bubbly to ensure that it is fully cooked.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
Kippers are a traditional British breakfast food made from smoked herring. They were popular in the 19th and early 20th centuries, and were often served with eggs and toast. Leeks are also a staple of British cuisine, and are often used in soups and stews.
Flavor profiles:
The smoky flavor of the kippers pairs well with the mild sweetness of the leeks. The nutmeg adds a warm, spicy note to the filling.
Serving suggestions:
Serve the pie hot with a side of roasted vegetables or mashed potatoes for a comforting meal.
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Region: British