Yolande’s Trout and Leek Pie
This is a winner, more for a dinner party than whipping up dinner on a school night. It is full of fabulously fattening butter so only feed it to people whose cholesterol level can cope with a terrorist attack. And if not, at least when they keel over they’ll have a smile on their face knowing they’ve just had the most delicious pie ever !
For 4
You need:
2 sheets per pie of butter puff pastry
1 cup short grain rice
2 large leeks, chopped roughly baby
2 spring onions chopped
fillet of a large trout ( skin off)
250g unsalted butter
dill : if you like but I am a dill free zone in all sense of the word.
Preheat oven to about 180
·Cook rice. Yes that’s right, cook the rice. You want to put it cooked in the pie so do as you are told, stop carrying on and cook it please. Good.
·Let it cool
·Heat a great big chunk of butter and cook the leeks till they are caramelized. You might even sprinkle some sugar just to help it along.
·Ok now get the trout fillet and gently- be careful – place it on the cooking leeks and turn it down so it’s just low and let it nearly cook through. Pop the lid on too to keep it from drying out. No wrinkles on this trout.
·Ok now grab those 1/2 squares of pastry and stick them together to make the base of the tart. Just wet it with your fingers and stick it together like playdoe.
·Keep an eye on the fish and leeks, and if you need to throw in more butter.
·Keep calm. Actually better have a drink.
·Grease, moisterise a baking dish and pop the pastry stuck beautifully together in it open and flat.
·Check that Trout .If it is nearly cooked, turn it off.
·Let me explain: what you are going to do is, put the rice, leeks and trout on the pastry base and then put the other ½ of pastry on top and close it up like a present. Yes, so it looks like a pie with a lid on.
·So now make a brick with the rice in the middle of the pastry. It’s so much fun using your fingers isn’t it? Should be about ½ inch high and leave enough pastry free on the edge so you can join it up with the lid of pastry on top.
·Put trout on top of the rice and then all the leeks and all the butter on top of that
·Drizzle with all that butter. You can’t have this pie dry. Dry pie no good.
·Give it a good going over with salt and pepper.
·Grab that other ½ of pastry and pop it on the top of the leeks like a lid and join up the sides with it so you have a pie that is encased.
·So clever.
·Top with more butter, smothering it like it’s crème de la Mer
·Now bake in the oven for about 40 mins or until the pastry is lovely and golden brown like Donatella.
·Wow ! This is a crowd pleaser. Thank god you made two.
·Serve with a green salad, crusty bread and a copy of the Atkins diet.
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