Puff pastry fish pie recipe

The look of this pie is banquet-impressive and the rice-laden filling is great if you are on a shoestring: you won't need loads of expensive fishThis pie is a great take on a classic and hails from a Russian version. It started out life with Rosie Kitchen, who taught my mum to cook at Justin de Blanc's delicatessen, and the original recipe called for tapioca and fish in a pastry shell. My mum kept the format of a folded up pastry shell, but instead made a more classic béchamel sauce with fish and eggs. I have reverted to the original pie, but with brown rice instead of tapioca. This is testament to the constant evolution of food, tastes and wants.Serves 6 Continue...