Grace's Cookery Book: Main Meals

Fish Pie

• 450g (1 lb) cooked fish
• 275 ml (half pint) thick white sauce
• 1 tablespoon mango chutney
• 1 tablespoon chopped parsley
• salt and pepper

For the pastry to make a 'lid'

• 100g (4 oz plain flour
• 50g (2 oz) butter
• 50g (2 oz) cottage cheese

Method:

Remove any skin and bone from the fish
Flake the fish with a knife
Mix in the prepared sauce with the chopped mango chutney, parsley and seasoning
Turn into a 1 pint pie dish

Pastry:

Sift flour into bowl
Rub in butter until mixture resembles fine breadcrumbs
Add cottage cheese and stir until mixture blends tightly
Turn out on to a lightly floured board and knead until smooth
Roll out pastry 2.5 cm (1" ) larger than dish
Cut 12cm (half inch) strip around edge of pastry, brush rim of pie dish with water, press strips of pastry firmly round rim
Brush the pastry rim with water, position the pastry 'lid' , and press firmly into the pastry rim
Use pastry trimmings to make fish shapes to decorate top
Brush with beaten egg

Bake at gas mark 8 (450F) for 8-10 mins
Reduce heat to gas mark 6 (400F) and bake for a further 20 mins until golden brown