14 December 2012,04:01 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place the fish and bay leaf in a saucepan and add enough water. Cover and cook on low flame for about 8-10 minutes or until the fish is cooked.
  • Drain, reserve the cooking liquid and discard the bay leaf. Allow it to cool and flake the fish.
  • Melt the butter in a pan, add the onion and cook for 5 minutes or until softened. Stir in the flour.
  • Add the Milk, and half a cup of the reserved cooking liquid. Bring to the boil, stirring continuously until thickened. Stir in the chopped eggs, parsley, fish and adjust seasoning.
  • Roll out the pastry until it is ¼ inch thick. Cut into 6 - 8 squares. Divide the filling between the pastry squares.
  • Brush the edges with beaten egg. Fold the pastry edges into the centre and pinch together to form a parcel. Place on a baking sheet and brush with the remaining beaten egg.
  • Preheat the oven to 190°C / 375°F / Gas Mark 5. Bake for 15 minutes.
  • Reduce the oven temperature to 160°C / 325°F / Gas Mark 3 and cook for another 8-10 minutes. Serve hot.


  • 450 grams Evaporated Milk
  • 4 eggs, hard-boiled, chopped 
  • 25 grams freshly chopped parsley 
  • 250 grams cod, cubed 
  • 1 bay leaf 
  • 50 grams butter 
  • 220 grams smoked haddock, cubed 
  • 1 onion, chopped 
  • 500 grams puff pastry
  • 45 grams flour 
  • 1 egg, beaten 
  • Salt and black pepper, to taste

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