Fab Fish Pie

PASTRY:

175 g COLD MASHED POTATO

75 g RICE FLOUR

50 g CORNFLOUR

FILLING:

450 g COOKED, SMOKED HADDOCK FILLET (CUT INTO CHUNKS)

100 g PRAWNS (COOKED AND PEELED)

50 g RICE FLOUR

425 ml FISH STOCK OR VEGETABLE STOCK (GLUTEN FREE)

1 tbsp PARSLEY (FINELY CHOPPED)

Pre-heat the oven to 180°C/gas mark 4. Grease a 1½L dish with Pure spread.

To make the pastry, rub the Pure spread into the flour to make breadcrumbs. Add the potato and mix well. Wrap in cling film and chill for 30 minutes.

To make the filling; melt Pure spread in a saucepan and stir in the flour, to make a paste.

Gradually add the stock, stirring continuously and bring to the boil. Add the chopped parsley.

Place the haddock and prawns in an ovenproof dish and pour over the sauce.

Roll out the pastry and cover the pie. Bake in the oven for 40 minutes.

Tips: For ease of handling, the pastry can be rolled out between two pieces of cling film.