Snapper, scallop and chervil pies
- Divide the pastry into quarters, then divide each portion again into two (two-thirds for the base and a third for the top).
- On a lightly floured surface, roll out the bases to about 3mm-thick to line 4x10cm-round pie dishes (3cm deep).
- Lightly oil the pie dishes and line with pastry, allowing a little overhang.
- Roll out the remaining pastry into 11cm-diameter circles for the lids, so they’re just larger than the pie dishes.
- Place on a baking paper-lined oven tray. Refrigerate the bases and tops until chilled (30 minutes).
- To make the filling, heat half the butter and the oil in a large saucepan over a medium-high heat until foaming.
- Add the scallops and fish (roe removed, cut in half) pieces and fry for 20 seconds. Remove from the pan and set aside.
- Add the remaining butter to the pan with the shallots (finely diced) and leek (white part only, finely diced), then fry for 3-4 minutes over a gentle heat.
- Remove and set aside. Deglaze the pan with the wine and simmer until the liquid has reduced by half.
- Add the stock and simmer for a further minute. Add the cream and bring to the boil. Remove from the heat, stir in the chervil and season with salt and pepper.
- Let the sauce cool slightly before adding the reserved scallops, fish and leek. Mix well and divide the mixture between the 4 lined pie dishes.
- Drape a pastry lid over each one and seal by pressing down on the edges.
- Brush the pastry with egg wash (1 egg beaten with 1 tbsp of water), make a decorative pattern on top using the back of a knife.
- Cut 3 slits in the top to allow the steam to escape during baking.
- Bake in a preheated 220C oven for 20 minutes or until the pastry is crisp and golden brown.
- Serve immediately with fresh spinach and walnut salad and hand-cut fries.