Gas mark 6/200°C/400°F

 

Ingredients

 

Pastry

• 8oz  (225g) self raising flour
• 4oz (110g) light shredded suet
• pinch salt

Filling

• 8oz (225g) broccoli
• 8oz (225g) haddock or cod

Cheese Sauce

• 4oz (110g) mature Cheddar cheese shredded
• ½ pint (300ml) milk
• 1oz (25g) plain flour
• 1oz (25g) margarine
• pinch of salt
• pinch of pepper

 

Method

 

Cooking the fish

1. Place fish and milk in  pan and simmer until the fish is almost cooked
2. Remove the fish and leave milk to cool
3. When fish is cool, flake and remove any bones
4. Cut broccoli into fairly thin slices
5. Boil but take care not to let it over boil
6. Take out of water and let it cool

Pastry

1. Mix flour, pinch of salt and suet in a bowl.
2. Add sufficient water to make a pliable dough.
3. Put dough on floured board and knead lightly for about 2 mins.
4. Let dough rest while you make the sauce.

Sauce

1. Make sure the milk is cold
2. Place flour and margarine in milk on high heat.
3. Whisk slowly, the sauce needs to be quite thick so when butter has melted reduce to low heat and continue to stir.
4. When the sauce as thickened add the cheese
5. Stir till the cheese has dissolved

To complete the dish

1. Roll out the a pastry on floured surface to a 10 by 8 inch rectangle.
2. Spread cheese sauce over pastry leaving 1 inch free of sauce at the outer edges
3. Place flaked fish over sauce and then the broccoli bits
4. Wet the edges of the pastry and roll up
5. Press the edges to seal
6. Place roll on a tray with the join underneath
7. Bake for about 30 to 35 mins. at gas mark 6