Welsh Snapper Pie

Welsh Snapper Pie is a delightful fusion dish that combines the freshness of red snapper with the comforting flavours of a traditional Welsh pie. This dish is perfect for anyone who loves both the taste of the sea and hearty, rustic pies. Originating from the coastal towns of Wales, this pie has become a beloved staple for both locals and visitors alike.

History of Welsh Snapper Pie

The concept of Welsh Snapper Pie came to life in the early 20th century as the fishing industry in Wales expanded and the need for hearty yet portable meals became apparent. Fishermen often combined snapper with local ingredients such as potatoes and leeks to create a meal that could be enjoyed on the go. As time passed, this rustic pie evolved, incorporating more elaborate ingredients while maintaining its traditional roots.

Ingredients

• Red Snapper - 500g, skinless and boneless fillets
• Potatoes - 300g, peeled and diced
• Leeks - 200g, thinly sliced
• Butter - 50g
• Flour - 30g
• Milk - 200ml
• Heavy Cream - 100ml
• Thyme - a few sprigs, fresh
• Parsley - fresh for garnish
• Puff Pastry - One sheet
• Egg - 1, beaten
• Olive Oil - 2 tbsp
• Salt - to taste
• Pepper - to taste

Preparation

Prepare the Ingredients

1. Start by preheating your oven to 180°C (356°F).
2. Gently rinse the red snapper fillets under cold water, pat them dry with paper towels, and cut into bite-sized cubes.
3. Peel and dice the potatoes, ensuring they are of similar size for even cooking.
4. Sliced the leeks thinly and wash them thoroughly to remove any dirt or grit.
5. Gather your thyme sprigs and parsley leaves.

Prepare the Filling

1. In a large pan, heat the butter and olive oil over medium heat.
2. Add the leeks and potatoes, cooking until the vegetables are soft and starting to golden.
3. Stir in the flour and cook for 2 minutes. Gradually add the milk and heavy cream, stirring continuously until the mixture thickens into a smooth sauce.
4. Add in the cubed red snapper and thyme sprigs. Season with salt and pepper to taste. Cook until the snapper is just starting to cook through.
5. Remove from heat and allow the mixture to cool slightly.

Assemble the Pie

1. Roll out the puff pastry to cover the top of your desired baking dish.
2. Spoon the cooled filling into the dish, distributing it evenly.
3. Cover the filling with the pastry, pressing down the edges to seal. Trim any excess pastry.
4. Brush the pastry lid with the beaten egg for a golden finish.

Cooking Process

Place the assembled pie into the preheated oven and bake for approximately 45 minutes to an hour. Ensure the pastry is a rich, golden brown and puffed up. Check that the filling is bubbling and piping hot. If using a cooking timer, set it for these steps using cooking timer.

Serving and Enjoyment

Once cooked, remove the pie from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley for a burst of freshness. This pie pairs beautifully with a side salad or steamed green beans. Its rustic appeal and layered flavours making it an ideal dish for gatherings or a comforting family dinner.

Enjoy each bite of your Welsh Snapper Pie, appreciating the combination of tender snapper, creamy potatoes, and savoury leeks enveloped in flaky pastry.