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