Ingredients
- 750 g boneless white fish fillets, cut into 2 cm cubes
- ¼ cup milk
- 30 g butter salt to taste
- 2 teaspoons finely grated lemon rind
- 3 rashers bacon (rind removed)
- 4 hard-boiled eggs, finely chopped
Pastry topping
- 1¼ cups plain flour
- ½ cup fine oatmeal
- 100 g butter, chopped pinch salt
- water and lemon juice to moisten
- lightly beaten egg for glaze
Method
1. Preheat oven to moderate 180°C. Brush a 23 cm pie plate with melted butter or oil. In a large frying pan place fish fillets, milk, butter, salt and lemon rind; simmer, covered for 8 minutes. Remove from heat.
2. Grill bacon until crisp and chop finely. Add bacon and eggs to fish and pour into prepared pie plate.
3. To make Pastry: Combine flour, oatmeal, butter and salt in food processor. Using pulse action, press button for 30 seconds until mixture is fine and crumbly. Add water and lemon juice to bring to a dough. Remove, chill for 10 minutes before rolling out.
4. Roll out pastry, between two sheets of baking paper, to cover top of pie. Moisten edge of pie plate with egg, cover fish filling with pastry. Brush with egg and bake for 30 minutes.
