Pick which supermarket you want to send your ingredients to:
Ingredients
oven chips 150 g
ready rolled puff pastry 320 g
frozen peas 300 g
lemon ½ (zest & juice)
cottage cheese 100 g
fresh mint 1 handful (leaves picked)
egg 1 (beaten)
fish fingers 8
tartare sauce to serve
Method
Preheat the oven
Preheat the oven to 220°C/ 200°C fan.
If you're not using leftover chips, then add the frozen chips to a baking tray and cook them for 20 - 25 minutes.
Remove the pastry from the fridge.
Make the pea purée
Cook the frozen peas in boiling water for 3 minutes. Drain well and allow them to cool slightly.
Juice and zest the lemon.
Add the peas to a food processor with the cottage cheese, lemon juice and zest, mint leaves and a drizzle of oil. Whizz to a coarse puree and set aside.
Assemble the pie
Mark out a large rectangle on the baking parchment the same size as the pastry - then put the baking parchment on the tray (you will use this as your guide of where to lay the ingredients on the sheet). Drizzle with a liberal amount of oil, season with salt and pepper.
Leaving a 1cm border all around the edge, randomly lay the fish fingers over the seasoned oil.
Dot spoonfuls of the pea purée over the fish fingers, then add the chips and the remaining pea purée. Season with salt and pepper.
Roll out the puff pastry and carefully drape it over the fish finger mixture. Using the back of a fork, press indentations around the edge of the pastry to seal. With a small, sharp knife, score the pastry in a diamond pattern and brush with the beaten egg.
Bake the pie & Plate Up
Place in the oven and bake for 35–40 minutes until the pastry is golden and puffy.
Remove from the oven and allow the pie to sit on the tray for 5 minutes, then lay a piece of baking parchment on top, followed by a chopping board, and carefully flip it over. Peel back the baking paper.
Cut into portions and serve with the tartare sauce, enjoy!
