Scottish Style Cullen Skink Inspired Puff Pastry Pie
with Mashed Potato, Green Beans and Tenderstem® Broccoli
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
450 grams
Potatoes
1 unit(s)
Leek
1 unit(s)
Onion
2 unit(s)
Garlic Clove
15 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pack(s)
Fish Pie Mix
(Contains Fish)
150 grams
Tenderstem Broccoli
80 grams
Green Beans
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and onion and season with salt and pepper. Cook the veg until softened, 7-8 mins, stirring occasionally.
Meanwhile, peel and grate the garlic (or use a garlic press).
Stir the garlic and butter into the veg and fry until the garlic is fragrant and the butter has melted, 1 min.
Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche and hard Italian style cheese until melted, then remove from the heat.
Season with salt and pepper.
Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Stir the fish pie mix through the sauce until combined, then transfer to an appropriately sized ovenproof dish. Cover with the pastry, pressing it over the side of the dish, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake on the top shelf of your oven until golden brown, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, halve any thick broccoli stems lengthways. Trim the green beans.
Give the large saucepan a quick wash. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When the pie has 10 mins remaining, pop the saucepan on a medium-high heat with a a drizzle of oil.
Once the oil is hot, add the Tenderstem® and green beans and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Share the Cullen Skink inspired pie between your serving plates.
Serve the mashed potato, beans and broccoli alongside.
Enjoy!
