Herring and Butternut Squash Pie
Herring pie may not be for everyone, but to those who enjoy fish itβs goooood.
Ingredients:
2 tins of herring (I particularly enjoy the variety in spiced tomato sauce if you can get it. If itβs in oil, drain them.)
1 butternut squash (Peeled and cubed)
4 medium potatoes
Passata
Tomato puree
1 medium white onion (Finely chopped - Onion Powder is fine if you canβt get one)
5 reasonably sized dill pickles
Salt
Black pepper
Basil
Puff pastry (You can also get and use gluten free puff pastry if required)
Start by prepping your squash. Once peeled and cubed into large chunks, roast in the oven on a tray until they soften. Then place them in a blender and whizz up into a nice roasted squash puree.
Boil your potatoes and mash with a little butter. (Do NOT add milk or cream, as it will make it way too soft! It needs to be firm mash. Sonβt blend or add to a food processor, as this also has the same effect. Mash by hand.)
Fry off your onions if you have them, otherwise add your onion powder to the mix mentioned below.
In a bowl, empty out your fish and mash it up. Add your squash puree and the passata, puree, onion, basil salt and pepper and mix it well. Once itβs mixed add it to a reasonably deep baking dish and flatten with a fork.
Chop your dill pickles into chunky slices and place them in rows on top of the fish mix.
Once this is done, top with your mashed potato and then top that with the pastry. Decorate the pastry however you want to.
Once that is done, egg or milk wash the tyop, or leave without a wash and place in the oven at around 180-200 degrees until the pastry cooks through and looks golden and puffy.
Enjoy!
