New Zealand Smoked Fish and Kumara Pie
A hearty and flavorful pie featuring flaky smoked fish (often kahawai or trevally) combined with the natural sweetness of kumara (sweet potato) and a creamy sauce, all encased in a golden pastry crust.
🧂 Ingredients
- 400 g Smoked fish(flaked (e.g., kahawai, trevally, or cod))
- 500 g Kumara (sweet potato)(peeled and diced)
- 1 medium Onion(finely chopped)
- 50 g Butter
- 50 g Flour
- 300 ml Milk
- 100 ml Cream
- 1/4 cup Parsley(chopped fresh)
- 1 tbsp Lemon juice
- to taste Salt and black pepper
- 2 sheets Shortcrust pastry(store-bought or homemade)
- 1 beaten Egg(for egg wash)
👨🍳 Instructions
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Boil or steam the diced kumara until tender. Drain well and mash lightly.
⏱️ 20 minutes - 2
While kumara is cooking, melt butter in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 3
Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cream until the sauce is smooth and thickened. Simmer for 2-3 minutes.
⏱️ 5 minutes - 4
Remove sauce from heat. Stir in the flaked smoked fish, mashed kumara, chopped parsley, and lemon juice. Season with salt and pepper to taste.
💡 Tip: Be cautious with salt as smoked fish can be salty. - 5
Line a pie dish with one sheet of pastry. Pour the fish and kumara mixture into the pastry-lined dish. Cover with the second sheet of pastry, crimping the edges to seal. Cut a few vents in the top.
💡 Tip: Ensure the pastry is well-sealed to prevent leaks. - 6
Brush the top of the pie with beaten egg for a golden finish. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
⏱️ 35 minutes💡 Tip: If the pastry starts to brown too quickly, loosely cover with foil.
💡 Pro Tips
- ✓Using a mix of smoked fish varieties can add complexity to the flavor.
- ✓For a richer flavor, you can add a splash of white wine to the sauce.
- ✓Ensure the kumara is well-drained to avoid a watery pie filling.
🔄 Variations
- Add a handful of peas or corn kernels to the filling.
- Incorporate a pinch of nutmeg or a dash of Worcestershire sauce into the sauce.
- Serve with a dollop of sour cream or a side salad.