Ingredients with Measurements:
- 500g sprats, cleaned and deboned
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 tsp dried thyme
- 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.
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.
4. Add the sprats to the skillet and cook until they are lightly browned.
5. Sprinkle the flour over the mixture and stir well to combine.
6. Gradually pour in the milk and chicken broth, stirring constantly until the mixture thickens.
7. Add the dried thyme, salt, and pepper to taste.
8. Transfer the mixture to a 9-inch pie dish.
9. Roll out the puff pastry on a floured surface and place it over the pie dish, trimming the edges.
10. Brush the beaten egg over the puff pastry.
11. Bake the pie for 30-35 minutes or until the pastry is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 28g
Protein: 20g
Substitutions for ingredients:
- You can substitute other types of fish, such as mackerel or herring, for the sprats.
- You can use vegetable broth instead of chicken broth for a vegetarian version of the pie.
Variations:
- Add some grated cheese to the pie filling for extra flavor.
- Use a different type of pastry, such as shortcrust or filo, instead of puff pastry.
Tips and tricks:
- Be sure to clean and debone the sprats thoroughly before using them in the pie.
- If the pie filling is too thick, add a little more milk or broth to thin it out.
- You can make the pie filling ahead of time and refrigerate it until you're ready to assemble and bake the pie.
Storage instructions:
- Store any leftover pie 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 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a side salad or some roasted vegetables.
Garnishes:
- Sprinkle some chopped fresh herbs, such as 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, potatoes, and parsnips
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the pie filling is too thin, you can thicken it by adding a little more flour or cornstarch.
Food safety advice:
- Be sure to cook the pie until the pastry is golden brown and the filling is heated through to ensure that it is safe to eat.
Food history:
- Sprats are a type of small, oily fish that are commonly found in the Baltic Sea and the North Sea. They have been a popular food source in Northern Europe for centuries.
Flavor profiles:
- The sprats and leeks give the pie a savory, slightly salty flavor, while the puff pastry adds a buttery, flaky texture.
Serving suggestions:
- Serve the pie hot out of the oven for a comforting, hearty meal.
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Region: British