Hake Curry Pie With Mustardy Greens
This curry pie's a million times tastier than one you'll find at a football ground. Serve your richly spiced hake filling with a flaky puff pastry lid and mustardy greens.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Flour, Salt, Butter, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil half a kettle
Peel and finely slice your brown onion[s]
Peel and roughly chop your potato[es]
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 3-4 min or until starting to caramelise
Dust your work surface with a sprinkling of flour, then unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 piece per person
Transfer the pastry to a non-stick baking paper-lined tray (or two!) and score a 1cm border around the edge of the pastry with a knife, then crimp the borders with a fork
Sprinkle your nigella seeds over the pastry and put the tray[s] in the oven for 15-20 min or until golden and cooked through – this is your pie lid[s]
Once the onion has caramelised, add the chopped potatoes, curry powder and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 3-4 min or until fragrant
Meanwhile, dissolve your tomato paste and vegetable stock mix in 200ml [300ml] [400ml] boiled water – this is your tomato stock
Once fragrant, add the tomato stock to the pan and cook, covered, for 15 min or until the potatoes are fork-tender
Whilst the potatoes are cooking, wash your spring greens then pat it dry with kitchen paper
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat
Once hot, add your mustard seeds and cook for 1-2 min or until fragrant and starting to pop
Add the sliced spring greens with a pinch of salt and cook for 3-4 min or until tender with a slight bite – these are your mustardy greens
Cut your hake fillet[s] into bite-sized pieces
Place the chopped hake over the curry and cook, covered, for 5 min or until cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
To serve, lay the pie lid over the hake curry pie filling – this is your hake curry pie
Serve the hake curry pie with the mustardy greens to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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