Today, I bring you a recipe that is sure to impress: a classic fish pie with a filling of cod, prawns, tuna, and onion, all wrapped in puff pastry that not only gives it a beautiful rustic look but also rounds out each bite perfectly.
This cod pie has another special feature: we make it in a stainless steel frying pan! Since the pan is suitable for both stovetop and oven use, we can follow the entire recipe using just one utensil, making the cooking process much more convenient.
Let’s get started with this delicious puff pastry pie – I hope you enjoy it!
Le Creuset Tri-Ply Classic Stainless Steel Frying Pan
Ingredients
- 400 g boneless cod
- 1 onion
- 1 bay leaf
- 400 ml milk
- 25 g butter
- 25 g plain flour
- 1 tbsp dried parsley
- 1 tbsp English mustard powder
- 1 can of tuna (200 g)
- 10 cooked prawns
- 250 g round puff pastry
- 1 beaten egg for glazing
- Salt and pepper
Preparation
- Peel and quarter the onion.
- Cut the butter into small cubes.
- Preheat the oven to 180°C.
- Place the cod, onion, and bay leaf in the Le Creuset Classic stainless steel frying pan and pour the milk over them.
- Cook over medium heat for 8 minutes. Then remove the fish, onion, and bay leaf from the pan.
- Add the butter to the milk and stir over medium heat until melted.
- Stir in the flour, dried parsley, and mustard powder, whisking until a thick, smooth sauce forms.
- Season with salt and pepper.
- Add the cooked cod, prawns, and tuna to the sauce.
- Place the puff pastry over the fish mixture, make a small hole in the centre for steam to escape, and decorate as desired.
- Brush the pastry with the beaten egg and bake for 30 minutes until golden brown.
- Serve with a fresh salad for a complete meal.
Ready to enjoy!
Notes
- You can substitute cod with any other white fish.
- To add vegetables to the mix, you can incorporate a 125g can of sweetcorn into the sauce.
- The pie can be prepared in advance and kept in the fridge until ready to bake. If you bake it straight from the fridge, it will take 40 minutes to cook.
- We used the Le Creuset Tri-Ply stainless steel frying pan because it is suitable for both the hob and the oven, allowing you to make the recipe using just one utensil. However, you can also present it in a serving dish if you prefer! Simply prepare the filling in the pan, transfer it to your chosen ceramic or oven dish, and place the pastry on top, whether it’s a rectangular pastry (if using a rectangular dish) or a round one.
Comments
Claudia&Julia said:
Muchas gracias Paloma :) Nos alegra que te haya gustado.
¡Saludos!
Paloma said:
Riquísimo el pastel! Gracias por compartir vuestras recetas
Claudia&Julia said:
Hola Ana,
El atún es en aceite o al natural, y bien escurrido. Esperamos que te guste el resultado. Es una receta deliciosa :)
¡Un saludo!
Ana Noguera said:
Hola! Quisiera hacer esta receta que me parece el atun que se utiliza en la receta es en aceite o al natural. Gracias
Claudia&Julia said:
Hola Sonia,
Correcto; el bacalao y la cebolla se cuecen en la leche. Respecto a la mostaza, puedes usar mostaza tradicional si no encuentras semillas o mostaza en polvo, pero la cantidad ya dependerá del sabor que prefieras. Prueba con una cucharada y como seguro repites, porque el pastel está delicioso, siempre podrás añadirle o restarle si quieres variar el resultado final.
¡Un saludo!
Sonia said:
Oh, tengo que hacerla! Entiendo que el bacalao y la cebolla se cuecen en la leche? Es posible utilizar mostaza tradicional? en ese caso, una cucharada también?