Fish & chips pie

MAKES 10

PASTRY

1 quantity Pâte Brisée

Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm (¹/₈ inch). Cut out ten 14 cm (5½ inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch) individual pie tins. Store in the refrigerator until required.

FILLING

1 tablespoon olive oil

2 onions, chopped

4 celery stalks, roughly chopped

5 garlic cloves, roughly chopped

3 tomatoes, roughly chopped

3 bay leaves

1 litre (35 fl oz/4 cups) vegetable stock

sea salt

700 g (1 lb 9 oz) barramundi cod (or other white fish), cubed

65 g (2³/₈ oz) cornflour (cornstarch)

65 g (2³/₈ oz) water

1 small bunch parsley, roughly chopped

1 small bunch of dill, roughly chopped

1 lemon, juice

Heat the olive oil in a large saucepan and gently sauté the onion for 5 minutes. Add the celery and garlic and sauté for a further 5 minutes. Add the tomato and bay leaves. Add the stock, season with sea salt and pepper and simmer for 15 minutes. Then add the fish and simmer for a further 15 minutes.

Make a paste with the cornflour and water. Add to the mixture and stir to thicken. Lastly stir in the parsley, dill and lemon juice. Set aside to cool.

Preheat the oven to 175°C (345°F). Place 110 g (3¾ oz) of the mixture into each of the pastry-lined tins, then lay a disc of baking paper over the top of each pie, to prevent the pie from drying out. Bake for 20–25 minutes until the pastry is lightly golden. Meanwhile, make the fish and chips.

FISH & CHIPS

rice bran oil, for deep-frying

5 large potatoes, peeled and cut into chips

330 ml (12 fl oz) beer

500 g (1 lb 2 oz) self-raising flour, approximately

1 kg (2 lb 4 oz) barramundi cod, cut into small pieces

300 g (10½ oz) vinegar

2 g (¹/₁₆ oz) xanthan gum

Half fill a large saucepan or deep-fryer with oil and heat to 175°C (345°F). Meanwhile, put the potato chips into a saucepan and cover with water. Parboil over medium heat. Drain well and pat dry with a paper towel. To make the batter, pour the beer into a bowl and add enough self-raising flour to form a thick, fluid batter. Dip the fish into the batter, allowing any excess to drip off, then fry in the oil for about 3 minutes or until lightly golden.

Drain on paper towel, then keep warm while you finish cooking the chips. Fry the chips in the oil until golden. Remove from the oil, drain and transfer to a large bowl. Sprinkle with salt.

Put the vinegar and xanthan gum in a small jug and use a hand blender to process until well combined.

TO ASSEMBLE

Arrange pieces of fish and several chips on top of each pie as soon as it comes out of the oven. Drizzle the thickened vinegar over the top or serve separately.