• 100 g soft butter
  • 2 leeks, split lengthways, rinsed and thinly sliced
  • 400 ml fish, chicken or vegetable stock
  • 200 ml milk
  • 40 g plain flour, plus extra for dusting
  • finely grated zest of 1 lemon
  • freshly grated nutmeg, to taste
  • 2 tbsp chopped flat-leaf parsley leaves
  • 1 tbsp chopped tarragon
  • 240 g skinless boneless salmon fillet, cut into chunks
  • 250 g boneless skinless smoked haddock, cut into chunks
  • 225 g raw large prawns, defrosted and peeled
  • 250 g all-butter puff pastry, defrosted if frozen
  • 1 egg yolk, beaten with a splash of milk


  1. 1

    Rub the insides of a 1.5-litre pie dish (with a lip) with a knob of the butter (about 10g); set aside.

  2. 2

    Melt 50g of the remaining butter in a frying pan over a low heat. Add the leeks and a pinch of salt and fry gently, stirring occasionally, for 5-10 minutes until softened but not coloured. Tip the leeks into the bottom of the pie dish.

  3. 3

    Mix the stock and the milk together in a pan and bring to the boil. In a separate pan, melt the remaining 40g butter. Add the flour and cook, stirring, for 2-3 minutes. Slowly add the hot stock and milk, whisking until thick. Add the lemon zest and nutmeg. Season; leave to cool, then stir in the parsley and tarragon.

  4. 4

    Scatter the fish over the leeks in the pie dish; top with the prawns. Pour the cooled sauce over the top. Chill for 1 hour.

  5. 5

    Roll out the puff pastry on a lightly floured surface to a 28 x 20cm rectangle that's 5mm thick. Cut it into strips the same length as the pie dish, each about 1.5cm wide. On a large lightly greased baking sheet, arrange evenly spaced strips of puff pastry in one direction. Next, interweave more strips in the opposite direction, going under and over to create a lattice. Chill for 1 hour until firm.

  6. 6

    When you're ready to bake, preheat the oven to 200°C, fan 180°C, gas 6, and place the pie on a baking sheet. Brush the rim of the pie dish with the beaten egg and, in one swift motion, slide the lattice on to the pie; press to seal. Brush the pastry strips with the remaining beaten egg. Bake for 45-55 minutes until the pastry is golden. Serve with peas or salad.


    Get ahead: make up to the end of step 5 up to 6 hours ahead

This recipe is from Tom Kerridge's Proper Pub Food by Tom Kerridge (Bloomsbury, £20)

Nutritional Details

Each serving provides
  • Energy 2110kj 504kcal 25%
  • Fat 32.1g 46%
  • Saturates 15.6g 78%
  • Sugars 1.5g 2%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

21.8g carbohydrate 2.6g fibre 30.9g protein

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