Tag Archives: Pie

Winning Recipe: Thrifty Smoked Haddock & Leek Tart

A quiche or a tart is quite often my go to when I’ve got a few ingredients which need using up. My husband is very fond of a bargain and often comes home with a bag full of heavily reduced items all of which need using asap. This thrifty Smoked Haddock & Leek Tart was created after one of his supermarket bargain hunting expeditions and was so delicious even my fussy 7 year old said it was yummy.

I call this a winning recipe, that’s because it won a pie competition on the Daisies & Pie blog – bagging me a night away with a friend in Birmingham!

Winning Recipe: Thrifty Smoked Haddock & Leek Tart

Thrifty Smoked Haddock & Leek Tart

Ingredients:

For the pastry –
225g plain flour
100g butter
2-3 tablespoons of cold water
Pinch of salt
– OR – (and no one will judge you) a sheet of ready rolled shortcrust pastry

For the filling –
1 large smoked haddock fillet (skin on)
1 pint of milk
10 peppercorns
1 bay leaf
2 leeks
1 knob of butter
2 heaped teaspoons of mild curry powder
2 medium eggs
100mls double cream
Salt & pepper

Method:
Make the pastry by rubbing the butter, flour and a pinch of salt together until it’s like breadcrumbs, then gradually add the cold water until it forms a firm dough. Bring the dough together on a floured surface and roll out until it’s about the thickness of a pound coin. Or just use a sheet of ready-made pastry – no one will judge you.

Grease a 20cm loose-bottomed tart tin and carefully lay in the pastry, taking care not to tear it. Roughly trim off the excess pastry, this can be tidied up properly later. Cover with a piece of greaseproof paper and top with baking beans or similar, you need to blind bake your pastry so you don’t get a soggy bottom. Pop into a pre-heated oven for 15 minutes at 200°. After 15 minutes, carefully lift off the greaseproof paper and (incredibly hot) baking beans, please be careful. Pop your pastry case back into the oven for a further 10 minutes. Then remove and set aside to cool.

Once cooled carefully trim the edges with a sharp knife. Doing it this way will give you a nice clean edge.

To make the filling put your milk, bay leaves and peppercorns into a saucepan. Lay in the smoked haddock fillet and slowly bring to the boil. Once the milk reaches boiling point turn the heat off and let it sit in the hot liquid for 10 minutes or so.

In the meantime, slice your leeks and cook them in the butter with a twist of salt and pepper. Once the leeks are soft and cooked through, stir in the curry powder and set aside.

Drain your haddock and discard the bay leaves and peppercorns. Carefully remove the skin (the skin holds it all together while it cooks so it doesn’t all fall apart, trust me it’s easier to keep the skin on until it’s cooked) and check the fish for bones. Try not to break the fish up too much while you do this.

To assemble the tart put a layer of leeks on the bottom, then the smoked haddock and then top with the rest of the leeks.

In a bowl whisk the eggs and cream together, season and carefully pour over the leeks and haddock. Bake in your pre-heated oven for 25-30 minutes at 200° keeping an eye on it. Your tart needs to be golden brown on top and cooked in the middle.

Serve with new potatoes and a salad. Can be eaten hot or cold. Delicious!

Winning Recipe: Thrifty Smoked Haddock & Leek Tart

Vegetarian Recipe: Skinny Homity Pie

I had a falling out with my kitchen around Christmas time. The turkey gave me the evil eye, the sprouts turned on me and quite frankly the stuffing can get stuffed. So ever since then my usual culinary enthusiasm has been somewhat lacking. Perhaps it was the change of season or the pile of leftover new potatoes glaring at me from the fridge, but inspiration struck and I decided to do my take on the Cranks classic – Homity Pie.

Skinny Homity Pie

I’m not a massive fan of thick pastry, unless it’s covered in jam and cream with a big cherry on the top. So for a while I’d been musing about a homity pie made with filo. So I looked up the Cranks recipe, carefully read it, closed the book and put it back on the shelf. I was going to experiment and see if I could make it a bit healthier but just as tasty.

Skinny Homity Pie

Ingredients:
1 onion, finely diced
Olive oil
1 clove of garlic, crushed
1 tablespoon of fresh thyme (or dried if you don’t have fresh)
Enough sliced cooked potatoes to half fill your pie dish
2 eggs
2 teaspoons of mustard
3 or 4 pieces of shop bought filo pastry
50g grated Cheddar cheese
Salt and pepper

Method:

Sweat one onion in a dab of olive oil, when soft add a crushed clove of garlic and as much fresh thyme as you fancy (I used a lot, thyme and onions are the best of friends and I have a huge thyme plant in the garden).

Slice up a pile of cooked potatoes; I used new potatoes because that’s what I had.

Whisk up 2 eggs, some salt and pepper and a goodly dollop of your favourite mustard.

Grab your favourite quiche or pie dish, give it a light coating of oil, lay a piece of filo in the dish, oil that piece of filo and artfully drape another on top, repeat the process until you’ve got 3 or 4 pieces of filo piled up, greased and ready to go.

Mix your sliced spuds and the unctuous onion mix together, spread a layer in the bottom of your dish, sprinkle a handful of cheese over and drizzle your mustardy egg over, layer the remaining spuds, pour over your leftover egg and top with another handful of grated cheese.

I baked it in the oven for 25 minutes at 220 degrees or until it looks golden and gorgeous.

I served it with a huge green salad and some oven roasted tomatoes. It was a huge hit with the boys, impressive as the toddler is (oh joy) going though a picky phase. This Homity Pie is monumentally easy to do, half quiche, half homity pie and it’s a real family favourite!

For more simple and tasty family recipes, click here.Vegetarian Recipe: Skinny Homity Pie