SMOKED MACKEREL PIE

I am not sure whether this is a pie or a pasty, or whether such a point even matters. What is important is that you have a fish pie on the table within the hour. Despite the ease of execution, this mixture of smoked fish, cream and pastry remains one of my favourite pastries to eat. I often serve it with a salad of shredded fennel and parsley leaves tossed in lemon juice and olive oil.

Preparation 15 minutes Cooking 40 minutes Serves 2 generously

500G SMOKED MACKEREL (PREPARED, BONED WEIGHT) 200ML CRÈME FRAÎCHE

2 TSP WHOLEGRAIN MUSTARD HANDFUL OF PARSLEY LEAVES

1 TBSP TARRAGON LEAVES 325G SHEET PUFF PASTRY A LITTLE BEATEN EGG, FOR GLAZING

1 Set the oven at 200°C (180°C fan) gas mark 6. Put the mackerel in a bowl, then add the crème fraîche, mustard, a little salt and some black pepper. Chop the parsley and tarragon leaves and add them to the smoked mackerel.

2 Gently toss the mixture together and set aside. Cut the sheet of puff pastry in half, then roll each into a rectangle about 24cm x 17cm. Place one on a parchment-lined baking sheet, then pile the mackerel on top, shaping it into a shallow block and leaving a couple of centimetres of bare pastry around the edge.

3 Brush the pastry edge with beaten egg, then lay the second piece of pastry on top. Press the sides to seal, pushing down firmly to prevent any leaks. Brush the top with the remaining beaten egg and score lines across the surface.

4 Bake for 40 minutes until crisp and golden.