Yum, yum and more yum. I love this fish pie. The smokey fish and that creamy finished all wrapped in puff pastry. I can`t think of anything better.
A jalousie is normally sweet. Apple strudel or fruit pies are classic examples. This is the method of taking a pastry and creating slits in the dough to slightly expose the filling.
SMOKED HADDOCK JALOUSIE
WHAT YOU NEED:
200ml Crème Fraiche
500g Smoked haddock, skin removed and cut into cubes
15g Cake flour
½ Lemon, juice and zest
20g Flat leaf parsley, roughly chopped
1 x 500g Pack of Puff pastry
HOW YOU DO IT:
- Pre-heat the oven for 200⁰C.
- Mix the crème fraiche, haddock, flour, lemon juice and parsley in a mixing bowl then season with salt and pepper.
Cover and place in the fridge in order for the mixture to firm up.
It is easier to scoop the mixture onto the puff pastry when it is slightly chilled.
- Unroll the pastry onto a lined baking sheet.
If you need, roll the pastry slightly more into a square in order to fit your baking tray.
Brush the edges of the pastry with a little milk in order for the edges to cling together.
- Spoon the now chilled fish mixture over half of the pastry square. Fold the open half over to create a square pocket.
Press the milk brushed edges together using a fork. This seals the pie as well as decorates.
- Brush the entire surface of the pastry with milk. Score the top of the pastry diagonally.
10cm score marks will be sufficient.
This will allow built up moisture to escape making the pie crispy yet moist on the inside.
- Bake the Jalousie (pie) for 40 minutes until crispy and brown. This can be served warm or at room temperature with a fresh summer salad or topping of your own choice.