French · Dinner
Cod and Leek Pie
Flaky butter pastry encasing poached cod flaked into a leek and cream sauce, seasoned with parsley, thyme and a touch of Dijon mustard. Baked until golden, the pie is finished with a squeeze of lemon and served as a single-portion tart alongside a light green salad.
$7
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
712Calories
40.2gProtein
47.6gFat
34.8gCarbs
5.3gSugar
2.1gFiber
690mgSodium
268mgChol
24.9gSat Fat
790mgPotassium
150mgCalcium
2.8mgIron
2.1mcgVitamin B12
14mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Preheat oven to 400F (200C). Pat cod fillet dry with paper towel, cut into chunks, and season lightly with salt.
2
Sweat
Melt butter in a small saucepan over medium-low heat. Halve leek lengthwise, slice thinly, and sweat for 6 to 8 minutes until soft and translucent.
3
Simmer
Sprinkle flour over leek, stir 30 seconds until toasted, then whisk in milk and cream. Simmer 3 to 4 minutes until sauce thickly coats a spoon.
4
Finish
Off the heat, stir mustard, parsley, and thyme into sauce; fold in cod chunks. Season with salt and pepper to taste.
5
Build
Spoon filling into a small pie dish, drape puff pastry over top, trim excess, and crimp edges to seal against the dish rim.
6
Glaze
Brush pastry top with beaten egg and cut a small steam vent in the centre with a knife.
7
Bake
Bake at 400F (200C) for 22 to 25 minutes until pastry is puffed and deep golden brown and filling bubbles gently through vent.
8
Rest
Let pie sit at room temperature for 5 minutes so filling settles and pastry base firms up.
9
Plate
Transfer pie to a plate, squeeze lemon wedge over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 22 small leek
- 2 tbsp2 tbsp butter
- 2/3 cup160ml heavy cream
- 1/2 cup120ml whole milk
- 2 tsp2 tsp all-purpose flour
- 1 tsp1 tsp Dijon mustard
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp fresh thyme leaves
- 7 oz200g puff pastry
- 22 eggs
- 11 lemon
- salt, to taste
- black pepper, to taste
