Fish pasties







Cook Time

75-80 Min


  • 450g/1lb self-raising flour, plus extra for dusting
  • pinch of salt
  • 225g/8oz butter, plus extra for greasing
  • 3 tablespoons cold water
  • 1 egg, lightly beaten

For the filling

  • 50g/2oz butter
  • 75g/3oz leek, diced
  • 75g/3oz onion, finely chopped
  • 75g/3oz carrot, diced
  • 225g/8oz potato, peeled and diced
  • 350g/12oz cod fillets, cut into 2.5cm/1in pieces
  • 4 teaspoons white wine vinegar
  • 25g/1oz Cheddar cheese, grated
  • 1 teaspoon chopped fresh tarragon
  • salt and freshly ground black pepper
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • To make the pastry, sift the flour and salt together into a large bowl. Add the butter, and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Add just enough of the cold water to form a dough. Knead briefly until smooth. Wrap in cling film and leave to chill in the refrigerator for 30 minutes.
  • To make the filling, melt half the butter in a large frying pan over a low heat. Add the leek, onion and carrot, and cook gently for 7–8 minutes until the vegetables are softened. Remove from the heat and leave to cool slightly.
  • Put the vegetable mixture into a bowl, and add the potato, cod, vinegar, remaining butter, cheese and tarragon. Season with salt and pepper.
  • Remove the pastry from the refrigerator, and roll out thinly. Using a pastry cutter, press out four 19cm/7 1⁄2in discs. Divide the filling between the discs.
  • Moisten the edges of the pastry, and fold over to form a half-moon. Pinch and crimp the edges to seal. Put the pasties on a lightly greased baking tray. Brush generously with the beaten egg.
  • Bake in the oven for 15 minutes. Remove from the oven, and brush again with the egg glaze. Return to the oven for a further 20 minutes until the pastry is golden. Serve warm.
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