Not often you get a request for a recipe for something you haven't put the pic up for yet. Damn it was tasty too.

Ingredients
1 Large leek
1 Cup of frozen peas
Cream
White wine
Fish stock
Salt, pepper, tarragon
600g of Hapuka, diced into 1/2" cubes.
23cm pie case, and enough pastry for a lid

Method

• Finely slice up a leek and a few cloves of garlic, pop them into a saucepan. Braise with some white wine and a little fish stock, adding a little at a time so its never too gluggy.


• When nearly softened up, but not coloured, add a cup of peas, then let cool.


• In a hot, oiled frypan, add some finely-chopped Tarragon to warm up, then then start adding the fish. In batches, fry the fish to geta little colour then tip into the vege mix.


• Add a splash of white wine, and a scrape up any tasty brown bits from the pan. Then add 150-300ml of cream and reduce.


• Tip the reduced cream and wine mix into the veges, mix, then tip into your blind-baked piecase, pop the pastry top on, cut to fit, then brush with a mix of egg yolk and milk.


• Bake in the oven for 30-45min @ 180°

If you don't know how to make shortcrust pastry, here it is!

Ingredients
100g frozen unsalted butter
200g of flour
1 egg yolk
Very cold water
15g of pecorino or parmeasan

Method

• Add flour and cubed butter to a food processor then buzz until it looks like breadcrumbs.


• While blade is moving, add cheese, egg yolk, then freezing cold water by the teaspoon, until it starts balling up. Eventually it will stick together, making one ball thats going round and round the machine.


• Pull out and give a quick knead, adding a little extra flour if its too sticky.


• Refridgerate until it firms up, then roll out for baking, pop into pie case, cool for 30min in the fridge.


• Put a layer of baking paper into the pie case, then tip in rice or blind baking beads. Cook at 180° for 10min then remove the beads for another 10min at 160°.


• I tweak the same pastry for sweets, just swap the egg yolk and cheese for icing sugar and lemon rind.