Instructions
- Place 225g (8oz) flour in a bowl and rub in 100g (4oz) of the butter.
- Stir in the grated cheese.
- Blend in the egg, adding a little milk if necessary to form a dough, kneed lightly and divide into two. Use half to line a lightly greased 23cm (9”) plate.
- Place the fish in a pan, pour on the milk and simmer for 15 minutes or until the fish flakes easily. Drain, reserving the milk.
- Place the milk, remaining flour and butter in a pan, heat stirring constantly until the sauce thickens and boils. Cook for one minute.
- Remove the skin and any bones from the fish mix into the sauce with the chopped parsley. Pour into the pastry case.
- Use the remaining pastry to cover the pie and bake at 200C (400F) Gas 6 for 25 to 30 minutes until golden brown.
- This pie can be eaten warm or cold and is suitable for freezing.