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My mum’s Russian Fish Pie

Nov 22, 2012   //   by . Recipe section Recipes  //  No Comments

Not too sure where my mum picked this one up from, but it really is good!! Really easy if you use storecupboard tinned tuna, and really tasty and as an extra bonus it is cheap too. :)   Try it with http://www.myingredients.com/recipes/homemade-potato-salad/

My mum's Russian Fish Pie

Winter 2012 185

By Julie Published: November 22, 2012

  • Makes: 5 Servings
  • Prep: 5 mins
  • Cook: 45 mins
  • Ready In: 50 mins

Not too sure where my mum picked this one up from, but it really is good!! Really easy if you use storecupboard tinned tuna, and really tasty and as an extra bonus it is cheap too. :) Try it with http://www.myingredients.com/recipes/homemade-potato-salad/

Ingredients

Instructions

  1. First of all preheat your oven to about 180c. Take the pastry out of the fridge and allow to soften a bit. If you are using fresh fish, cook it for 5 mins or so in the milk, then remove with a slotted spoon and set aside to cool. Break it into pieces once cool and remove any bones.
  2. Now for the white sauce - In a heavy bottomed pan, melt the butter and add the flour. Stir firmly with a wooden spoon until it has mixed together fully. Now add the milk a little at a time, keep stirring so it stays as smooth as possible. Slowly bring to the boil, stirring all the while - the whole process should take approx 15 mins. Once ready the sauce should be thick enough to coat the back of your wooden spoon. I use a whisk too, to help keep it nice and smooth.
  3. When you are happy with your sauce, season a little, then add the drained tuna and stir. Now roll out your pastry to 3-5mm thickness, in as much of a square as you can! Place the pastry on a baking tray. Now add the fishy saucy mix to the middle of the pastry. Quarter your eggs and add to the top. Now brush the edges with milk then fold the pointed ends over to make a parcel. Push the pastry edges with your fingers to seal well. Then brush the top with some milk to glaze. Now bake for about 30 mins, until nice and golden. Best with boiled new potatoes (or my potato salad) and vegetables.

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My mum’s Russian Fish Pie 4 out of 5 based on 3 ratings.

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