First make the pastry. Chop the butter and divide into four portions. Sieve, the flour and salt and rub in a quarter of the butter. Mix to a stiff paste with water and knead until smooth. Roll into an oblong and cover two thirds with small bits of another quarter of the butter. Fold the unbuttered piece of pastry over, then fold the piece covered with fat over that, making a three-fold piece. Press the edges and turn the pastry half-way round. Fold to the right. Roll into an oblong again and repeat twice more, using up the rest of the butter. Chill at least 1 hour, roll out and line a
Add the fish ingredients, mushrooms, spring onion, parsley and seasoning to the sauce and fill the pastry case with the mixture, letting the sauce spill gently over the edge. Warm gently and serve on a bed of rice with a side salad.
Alternatively, the same mixture is nice put into the (well cleaned) scallop shells with mashed potato piped round the edge. Sprinkle with cheese and brown under the grill.
© 1988 Keith Floyd estate. All rights reserved.