Smoked Fish, Bacon & Kumara Pie

Ingredients:

• X2 Kumara
• Smoked fish 500g (we used smoked Blue Moki)
• 250g good quality bacon
• X2 hard boiled eggs
• X2 brown onions
• X2 cloves garlic
• Short crust pie pastry sheets
• X1 egg (for egg wash)
• Milk
• Corn flour
• Salt & pepper
• 50g butter

Pie filling:

Bring a small saucepan half full of water to the boil.  Peel kumara and cut into small even dice  of approx. half centimetre.  Blanch in the boiling water until just cooked (not soft – still firm).  Strain kumara and plunge into cold water to stop the cooking then strain again and set aside.   In a large saucepan add a little oil, butter, finely diced onions, garlic and rindless bacon.  Sauté until caramelised and soft then add kumara, roughly cut smoked fish and hard boiled eggs.  Mix together. Then add approx. 1 cup milk and bring back up to heat.  Thicken with a little corn flour being careful not to over-thicken.  Season with salt & pepper but be careful with the salt as the bacon & smoked fish will have salted the dish somewhat already.  Set mix aside to cool.

Pastry:

Defrost pastry sheets, pre-grease pie moulds or dish that you are using for your pies, then line with the pastry.  Fill dishes with the pie filling then place another sheet of pastry on top.  Using a fork press the two edges together.  Mix egg in a bowl then using a pastry brush egg wash on the top of the pastry and edges to give a nice glazed look.  Pre-heat the oven to 180°C and bake your pie or pies until golden brown and hot.  Serve with a tomato and chilli relish. 

Recipe supplied by our in-house Gourmet Seafood Chef.

To buy fresh smoked fish click here