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

Ingredients

For the filling
1 tbsp olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
2 Chantenay, or other, carrots, chopped
¼ sweet potato, chopped
3 baby leeks, chopped
150ml/5fl oz chicken stock
200ml/7fl oz double cream
85g/3oz Arbroath smokie, flaked
2 tbsp chopped flatleaf parsley
For the pastry top
150g/5½oz plain flour, plus extra for dusting
75g/2¾oz butter
1 free-range egg yolk
1-2 tbsp cold water
1 free-range egg, beaten
½ tsp coriander seeds
½ tsp cumin seeds
1 tbsp olive oil
1 tbsp chopped fresh chives, to serve

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.