fish and fennel pies
with sourdough crust

To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and 80 ml (2½ fl oz/ cup) cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Meanwhile, heat the butter in a large, heavy-based saucepan over medium–high heat, add the onion and fennel and sauté for 2–3 minutes or until softened and translucent. Add the flour and mix well. Add 125 ml (4½ fl oz/½ cup) of stock and stir well, ensuring there are no lumps. Gradually add the remaining stock, stirring well. Add the fish, reduce the heat and simmer for 10 minutes, stirring gently until the sauce has thickened. Stir through the cream and parsley, and season with salt and pepper. Leave to cool.

Process the bread in a food processor until roughly chopped. Transfer to a bowl and stir through the parmesan and dill.

Preheat the oven to 190°C (375°F/Gas 5). Lightly grease twenty 6 cm x 2.5 cm (2½ inch x 1 inch) pie tins. Roll out the pastry to 5 mm (¼ inch) thick and, using an 8 cm (3¼ inch) round cutter, cut out 20 circles. Press each circle into the tins, trimming excess pastry. Divide the fish mixture between the tins, top with the breadcrumb mixture and bake for 20–25 minutes or until the tops are golden. Leave to cool slightly, then remove from the tins using a butter knife.

Serve with the mayonnaise and lemon wedges.

MAKES 20

50 g (1¾ oz) butter

1 small onion, finely diced

1 baby fennel, thinly sliced

40 g (1½ oz) plain (all-purpose) flour

375 ml (13 fl oz/1½ cups) hot fish stock

350 g (12 oz) skinless firm white fish fillets, cut into small cubes

3 tablespoons pouring (single) cream

¼ cup chopped flat-leaf (Italian) parsley

sea salt and freshly ground black pepper

2–3 slices day-old sourdough, crusts removed

25 g (1 oz/¼ cup) finely grated parmesan cheese

¼ cup dill leaves

mayonnaise, to serve

lemon wedges, to serve

SHORTCRUST PASTRY

300 g (10½ oz/2 cups) plain (all-purpose) flour

120 g (4¼ oz) cold unsalted butter, cubed

pinch of salt

2 egg yolks