Recipe #102: Mackerel and potato filo pie (inspired by the ‘Hollywood Temptation)

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Yesterday morning we watched Mr Paul Hollywood make a mouthwatering and easy-to-make Scandinavian hot-smoked salmon dish using just a few simple ingredients. When I watch cookery shows, I often find that the recipes need lots of spices and herbs, making them less cost effective than they ought to be, however we decided that this dish was a perfect Saturday night treat – so we made our own using the contents of our fridge, plus a few cheap extras.

For some reason I’m totally mad on mackerel at the moment. A few months ago it was Sardines, now I’ve moved on to vacuum packed smoked varieties of this fish. So, we scrapped the salmon and opted for a cheaper and more favourable alternative – it cost us just £2 from Morrisons = Bargain!

This pie is by far the best pie I have ever made. It’s a fab alternative for those of you who want to make a fish pie and are bored of the same old recipe. Whether you use salmon or mackerel is up to you – just make sure it’s smoked. Click here to see Paul’s salmon recipe. Here’s my mackerel alternative.

Hollywood's layers were much better than mine...

Hollywood’s layers were much better than mine…

You’ll need:

  • 4 sheets of filo pastry
  • 5-6 medium waxy potatoes
  • 2 onions
  • Milk
  • 100ml double cream
  • Butter (approx 50-75g)
  • 3 smoked mackerel fillets
  • Seasoning

Method:

  1. Heat some oil in a pan and add your onions, finely sliced. Allow to cook through on a medium heat and keep stirring. You want them to soften, so leave them to cook for 15-20 minutes – seasoning towards the end.
  2. Once your onion are frying, slice your potatoes into thin round pieces, place in a pan, cover will milk and cook for 5-6 minutes.
  3. Grease a baking tin and line it with your first filo pastry sheet. Brush with butter, turn slightly and add your next until done – leaving pastry hanging over the edge.
  4. Pre-heat your oven to 200 degrees.
  5. Drain your potato adding 100 ml of your milk back to the pan. Add in 100 ml cream to your milk and place your potato to one side.
  6. To assemble your pie, lay out a layer of potato, followed by a layer of onion and then mackerel. Repeat once and top with potato before pouring over your thick milk and cream mixture – allowing to settle into the filling for a few minutes.
  7. Fold over the top layer of filo pastry into the middle, brush with butter and repeat until done.
  8. Bake for 30 minutes – it should be golden brown.
  9. Serve with vegetables and enjoy!

Until tomorrow

Hayley Jayne xx

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