- 225g/8oz plain flour
- a pinch of salt
- 100g/4oz butter
- 1 egg yolk
- 3 tbsp iced water
- Or use shop bought short crust pastry
- 4 cod fillets, each about 175g/6oz, skinned and any pin bones removed
- 1 bay leaf
- freshly ground black pepper
- 1 teaspoon English mustard
- 600ml/1 pint milk
- 4 egg yolks, plus 1 whole egg
- 125ml/4fl oz double cream
- 100g/4oz mature cheddar cheese, grated
- a dash of Worcestershire sauce
- a bunch of fresh parsley, finely chopped
- 60g/2oz sun-dried tomatoes, drained, patted dry and finely chopped
- Sift the flour and salt into a bowl, then rub in the chopped, softened butter, followed by the egg yolk and iced water.
- Knead lightly until smooth.
- Chill the pastry while you make the filling.
- Preheat the oven to 200C/400F/Gas 6.
- Place the cod fillets in a pan, add the bay leaf, a twist of black pepper and the mustard.
- Pour over the milk, bring just to the boil and simmer gently for three minutes.
- Remove from the heat and leave to cool to room temperature.
- In a bowl, whisk the egg yolks and whole egg until well beaten.
- Add the cream, cheese, salt and pepper, and a dash of Worcestershire sauce.
- Flake in the cod and gently stir in the cooled milk, followed by the parsley and sun-dried tomatoes.
- Allow to cool and then chill for 30 minutes.
- Roll out the pastry and use to line a 30cm/12in flan ring.
- Prick the base of the pastry case with a fork. Line the pastry case with baking paper, cover with baking beans or dried beans and bake blind in the preheated oven for 15 minutes.
- Remove the beans and paper and return to the oven for a further five minutes to finish cooking the base. Reduce the oven setting to 180C/350F/Gas 4.
- Allow the pastry case to cool a little, then pour in the filling and bake in the oven for about 30 minutes, until risen and golden brown.