Delia Smith Fish Pie​ Recipe

This comforting Delia Smith Fish Pie is made with fresh white fish, creamy milk, grated frozen butter, plain flour, hard-boiled eggs, capers, and gherkins. This recipe creates a golden, flaky pastry parcel filled with a rich and savory creamy seafood sauce. It is a perfect main course for a cozy weekend dinner and serves about 4 people.

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Delia Smith Fish Pie Ingredients

For the Quick Flaky Pastry:

• 6 oz (175g) butter, frozen (block)
• 8 oz (225g) plain all-purpose flour
• Pinch of salt
• 2-3 tbsp cold water

For the Filling:

• 1.5 lb (700g) firm white fish (such as cod or haddock)
• Milk (enough to cover the fish, approx. 1-1.5 cups)
• 2 oz (50g) butter
• 2 oz (50g) plain flour
• 1 tbsp capers, chopped
• 2 gherkins, chopped
• 1 tbsp fresh parsley, chopped
• 2 hard-boiled eggs, chopped
• Salt and black pepper
• Squeeze of lemon juice
• 1 egg, beaten (for glazing)

How To Make Delia Smith Fish Pie

1. Freeze the butter: About 45 minutes before starting, weigh the butter for the pastry. Wrap it in foil and place it in the freezer. It must be very hard.
2. Prepare the pastry flour: Sift the 8 oz of flour and salt into a large bowl. Take the butter out of the freezer. Holding it by the foil wrapper, grate the frozen butter directly into the flour using the coarse side of a grater. Dip the butter in the flour often to stop it from sticking.
3. Mix the dough: Use a palette knife (a flat, dull knife) to coat the butter shreds with flour. Sprinkle in the cold water. Bring the mixture together with your hands until the bowl is clean. Place the dough in a plastic bag and chill in the fridge for 30 minutes.
4. Poach the fish: Place the fish in a saucepan and add just enough milk to cover it. Bring to a boil, then cover and simmer gently for 5-10 minutes. Strain the milk into a jug (save this liquid) and flake the fish into large chunks, removing any skin or bones.
5. Make the sauce: Melt the 2 oz of butter in a saucepan. Stir in the 2 oz of flour and cook for 2 minutes. Gradually pour in 10 fl oz (300 ml) of the reserved warm milk, stirring constantly to make a smooth sauce. Simmer for 6 minutes.
6. Combine the filling: Remove the sauce from the heat. Stir in the flaked fish, capers, gherkins, parsley, and chopped hard-boiled eggs. Season with salt, pepper, and lemon juice. Cover and let this mixture cool completely.
7. Assemble the pie: Preheat your oven to 425ºF (220ºC). Roll the pastry out into a 12-inch (30 cm) square. Place it on a greased baking sheet. Spoon the cold fish filling into the center of the square.
8. Shape and bake: Brush the edges of the pastry with beaten egg. Pull the opposite corners of the square to the center and pinch the edges together firmly to form a cross shape. Brush the whole pie with beaten egg. Bake for 30 minutes until risen and golden brown.

Recipe Tips

• Keep Ingredients Cold: The secret to flaky pastry is temperature. Ensure your butter is frozen and your water is ice-cold. This creates pockets of steam while baking, which lifts the layers of dough.
• Cool the Filling: You must let the fish and sauce mixture cool completely before putting it on the pastry. If the filling is hot, it will melt the butter in the dough immediately and cause a soggy bottom.
• Grate the Butter: Using a grater for the butter spreads the fat evenly without melting it. This is much faster and easier than rubbing the butter in by hand.
• Don’t Overwork the Dough: When mixing the water into the flour, handle the dough as little as possible. If you overwork it, the pastry will become tough instead of crumbly and light.

What To Serve Delia Smith Fish Pie

This rich pastry dish pairs beautifully with green vegetables that cut through the creaminess.

• Garden Peas: A classic British pairing that adds sweetness and color.
• Steamed Green Beans: Fresh beans with a little butter are a simple side.
• Glazed Carrots: Roasted or glazed carrots add a nice texture contrast.
• Green Salad: A crisp salad with a sharp vinaigrette helps balance the rich pastry and white sauce.

How To Store Delia Smith Fish Pie Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to crisp up the pastry.
• Freeze: This pie is best frozen before baking. Assemble the pie, then freeze it on a tray. Once solid, wrap it well. Bake from frozen, adding extra time to the oven instructions.

Delia Smith Fish Pie Nutrition Facts

Serving Size: 1 portion (approx. 1/4 of pie)

• Calories: 620 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 180mg
• Sodium: 650mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g

Frequently Asked Questions

• Can I use store-bought pastry? Yes, you can use a block of pre-made puff pastry or shortcrust pastry to save time. However, the grated butter method used here creates a specific “quick flaky” texture that is unique to this recipe.
• Can I use different types of fish? Absolutely. While white fish like cod is traditional, you can add salmon for flavor or smoked haddock for a stronger, savory taste. Prawns are also a delicious addition to the filling.
• Why did my pastry open up while baking? This usually happens if the edges weren’t sealed tightly enough or if the filling was too wet. Make sure to pinch the seams firmly and use the egg wash as a “glue” to hold the corners together.
• What is a roux? A roux is simply a mixture of melted fat (butter) and flour cooked together. It is used as a thickening agent for sauces. In this recipe, it thickens the poaching milk to create the creamy sauce for the fish.

Try More Recipes:

• Delia Smith Cottage Pie​ Recipe
• Delia Smith Chicken Curry​ Recipe
• Delia Smith​ Coq Au Vin Recipe