Lattice Pie

A quick and easy meal using canned smoked fish or your own freshly smoked catch if you are so lucky!

Add To Favourites Print
Photo credit: Edmonds Best of Baking
Ratings (0)
Prep Time: 45 mins Servings: 4
  • 2 Tbsp butter

    1 small onion, chopped

    ½ tsp curry powder

    2 Tbsp Edmonds standard flour

    ¾ cup milk

    310g can smoked fish, drained and flaked

    black pepper

    2 sheets Edmonds flaky puff pastry

    1 egg yolk, beaten


    1. Preheat the oven to 220˚C. Lightly grease a baking tray.
    2. Melt the butter in a saucepan. Add onion and cook until clear. Stir in the curry powder and cook for 30 seconds. Then stir in the flour and cook until frothy.
    3. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Add fish and pepper to taste. Stir then set aside until cool.
    4. Place a sheet of pastry on the prepared tray. Spread fish mixture over pastry, leaving a 2 cm edge all the way round. Dampen this edge lightly with water.
    5. Carefully fold second sheet of pastry in half. From centre fold make 1.5cm wide cuts to within 2cm of the edge. Open pastry out and carefully lift over filling. Press edges firmly together.
    6. Lightly beat egg yolk and brush top surface of pastry with this mixture, making sure egg does not drip down sides as this will prevent pastry from rising.
    7. Cook for 20 minutes or until golden and well risen.


Products used in this recipe

Add to your menu