Cullen Skink Pie
Introduction to Cullen Skink Pie
Cullen Skink Pie is a delicious and comforting dish that combines the traditional Scottish soup, Cullen Skink, with a savory pie crust. This unique pie incorporates the classic flavors of smoked haddock, potatoes, and onions, enveloped in a creamy sauce, all baked to perfection under a golden pastry crust. Cullen Skink originated from the town of Cullen in Moray, on the northeast coast of Scotland. It is a hearty soup traditionally made with smoked haddock, known locally as "finan haddie," potatoes, and onions, cooked in milk. In this recipe, we transform this beloved soup into a pie that offers a delightful twist on a Scottish classic.
Ingredients
- Smoked Haddock - 500g
- Potatoes - 400g, peeled and diced
- Onions - 1 large, finely chopped
- Milk - 700ml
- Butter - 50g
- Flour - 50g
- Bay Leaf - 1
- Parsley - A handful, chopped
- Puff Pastry - 1 sheet
- Egg - 1, beaten
- Salt - To taste
- Black Pepper - To taste
Preparation
Start by preparing the potatoes. Peel and dice them into small cubes. Finely chop the onion and set aside. In a large pan, melt the butter over medium heat, then add the onions and cook until they become soft and translucent. Add the flour to the pan and cook, stirring continuously, to form a roux.
Making the Cullen Skink Filling
Gradually add the milk to the roux, stirring constantly to avoid lumps. Once all the milk has been added, increase the heat and bring to a simmer. Add the bay leaf and season with salt and pepper to taste. Allow the mixture to simmer gently for about 10 minutes, then remove the bay leaf.
Meanwhile, place the smoked haddock in a separate pan and cover with water. Poach gently until the fish is cooked through and starts to flake easily. Drain and add the fish to the creamy mixture, along with the diced potatoes. Stir in the parsley. Taste and adjust seasoning if necessary. Remove from heat and let the filling cool.
Assembling the Pie
Preheat your oven to 200°C (180°C fan) or gas mark 6. Roll out the puff pastry on a lightly floured surface to fit your pie dish. Line the dish with the pastry, trimming any excess. Fill the pastry with the cooled Cullen Skink mixture. Roll out a lid for the pie from the remaining puff pastry. Place it on top of the filling and press the edges to seal. Create a small vent in the center of the pastry lid to allow steam to escape.
Brush the top of the pie with the beaten egg to give it a beautiful golden color once baked. Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Enjoying Your Cullen Skink Pie
Your Cullen Skink Pie is now ready to be enjoyed! Allow the pie to cool slightly before serving. It pairs wonderfully with a crisp green salad or some steamed seasonal vegetables. The savory, smoky flavors of the smoked haddock combined with the creamy milk sauce and buttery pastry make for an unforgettable dish that's sure to impress.
Set up a cooking timer to ensure each step is perfectly timed for the best results.