Smoked fish is real comfort food. Pies are also comfort food. So why not mash the two together? Why not indeed. Here's the classic smoked fish, with a couple of extra ingredients, all inside a pie.
Chop a potato into small-ish cubes and boil until just soft.
Saute 1/2 an onion and a tablespoon of butter in a saucepan.
Add 1/2 cup of milk with a tablespoon of cornflour stirred in, 1/2 cup of grated cheese, 1 teaspoon of mustard and salt and pepper. Stir continuously until thick.
Stir in 1/2 cup of chopped parsley and a drained tin of smoked fish chunks, along with 1/2 cup of cooked prawns and the potato.
Blind bake (bake for 5-10 minutes in the oven first) the pie casing - it's best if you line the inside of the pastry with tinfoil or baking paper and pour in a heap of dry rice to keep the shape. Remove the rice and paper when you take it out of the oven.
Spoon in your fishy filling and place a pastry lid on top and press into the base around the edges to seal it. Poke some holes in the lid with a fork and bake at 180 celcius for 25-30 minutes, until the pie looks golden.
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