Serves 4-6
puff pastry, made using 8 oz (225g) strong white flour beaten egg, for glazing
Filling
12 oz (350g) smoked haddock
fillet
milk (see recipe)
2 oz (50g) long-grain rice
1 medium-sized onion
4 oz (100g) button mushrooms
2 hard-boiled eggs
2 oz (50g) butter
1 tablespoon chopped parsley freshly milled pepper
Cut the haddock in large pieces and poach in milk to cover for about 10 minutes. Sprinkle the rice into a saucepan of boiling salted water and simmer for 8-10 minutes until tender. Meanwhile, peel and finely chop the onion. Trim and coarsely chop the mushrooms and chop the hard-boiled eggs. Drain the rice and put into a mixing howl. Drain the fish and when cool enough to handle, flake the fish, discarding the skin and bones.
Melt 1 oz (25g) of the butter in a saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Draw off the heat, add the remaining butter and when melted, add to the rice along with the haddock., mushrooms, parsley and a seasoning of pepper. Gently fold the hard-boiled eggs into the mixture. Leave mixture until it becomes cool.
Roll out the prepared pastry on a lightly floured work surface to a 12 x 14 inch (30 x 35.5cm) rectangle. Trim the edges straight and slide pastry on to a baking sheet. Spoon filling down the centre of the pastry and pat into a neat shape with the fingertips. Using a floured sharp knife, cut the pastry diagonally on both sides of the filling at 1 inch (2.5cm) intervals to make strips, then criss-cross the strips over the filling and fold in the ends of the pastry. Chill for at least 30 minutes.
About 15 minutes before baking, heat the oven to 425°F (220°C) or Gas no. 7. Brush pastry with beaten egg. Place in the centre of preheated oven and bake for 30 minutes. Serve hot or cold.