Smoked Mackerel Pie

What is the smell of summer to you? Dewy mornings. Sea. Picnics. There’s nothing more enjoyable than time spent outdoors on a pleasant sunny warm summer day. Can you imagine a picnic without a basket full of delicious food? And it does not mean that you have to spend a lot of time slaving in the kitchen. You’ll only need few ingredients anda drop ofpatience to prepare a couple of delicious dishes on the night before for everyone to enjoy on the next day. One of them – smoked mackerel pie -the perfect choice for those who appreciate more filling and savoury pastries. They are particularly desirable amongst men accompanied by a glass of refreshing drink. Bakes like that are indispensable. Please feel free to bake it on the night before and refrigerate overnight wrapped in a cling film. All you’ll have to do in the morning is just put it in a basket and not forget the knife and a few refreshing vegetables to go with it.

8 servings

Pastry:

• 200g flour
• 1/2tsp salt
• freshly ground black pepper
• 100g cold butter, cut into small pieces
• 2 egg yolks
• 2 tbsp milk

Filling:

• 30g butter
• 1 small onion
• 100g green onions
• 50g parsley
• 200g smoked mackerel
• freshly ground black pepper
• 4 eggs
• 150ml cream
• pinch of salt

Sieve the flour into a large bowl, add the salt, season with pepper and add the chopped pieces of butter. Rub flour with butter using your fingers until it turns into crumbs resembling sand.Lightly beat egg yolks with milk and add them to the mixture. Knead the dough.

Line the bottom of 24 cm diameter baking dish with the dough and place it in the refrigerator or freezer for15minutes.

Preheat the oven to 180^oC degrees.

Melt the butter in a frying pan, fry the chopped onion and green onions. Add finely chopped parsley, mackerel divided into small pieces(do not forget to get the bones out), sprinkle with pepper, and remove it from the heat.

Bake refrigerated dough in the oven for 10 minutes until golden brown.

Add the filling and even out the top with a fork.

Beat eggs with cream, salt and pepper and pour over the stuffing. Bake in the oven for 30 minutes or until the top of the pie has a yellowish crust.

Switch the oven off and leave the pie in there for another 15 minutes. Serve warm or cold.