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Creamy Arbroath smokie and vegetable pie with a coriander and cumin seed pastry top

Ingredients

For the filling
For the pastry top

Preparation method

  1. For the filling, heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes. Add the carrots, sweet potato and leeks and fry for a further five minutes.

  2. Add the stock and cream and simmer for 3-4 minutes, or until the vegetables are tender. Add the flaked fish and stir in the parsley.

  3. For the pastry top, place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and enough water to bind the pastry together.

  4. Turn out and knead on a lightly floured surface to bring the dough together. Roll out to about 1cm/½in thick and cut a circle out of the pastry to fit over the top of a serving bowl.

  5. Brush one side of the pastry with the beaten egg and press the coriander and cumin seeds onto the pastry. Heat the oil in a frying pan and fry the disc of pastry until golden-brown on both sides, about 5-7 minutes.

  6. To serve, spoon the filling mixture into a bowl and top with the pastry lid. Sprinkle over the chopped chives, to garnish.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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