WHITBY FISH PIE

Whitby is a charming, seaside village in north Yorkshire.  Although we have visited quite a few times, there’s no real reason for most people to have heard of Whitby … unless you’ve followed the career of Captain Cook or have read Bram Stoker’s novel DRACULA.  Actually, quite a few literary geniuses have lived or visited Whitby during their careers.  In addition to Bram Stoker, you may have heard of Charles Dickens, Elizabeth Gaskell or Lewis Carroll among many others.  Today, tourism is what keeps this quiet, little fishing village alive … well, that and “fish pie”.

As with most regional recipes, it comes down to whatever is available, and whatever the cook decides to do with it.  In Whitby, it’s the ‘catch of the day’.  For me, it was a quick trip to the grocery store, after which I decided to use cod.  And pulling from my bookshelf of resources, it was Paul Hollywood’s BRITISH BAKING which inspired this beloved regional dish.

I was a bit hesitant … not all of my attempts at Hollywood’s recipes have been successful … but this one certainly was.  We all loved it.  A hearty, satisfying dish, flavorful and delicious.  Perfect for a Sunday supper on a wintry night.  Serve it up with a tossed green salad and bottle of white wine.  We hope you enjoy it as much as we did.

WHITBY FISH PIE
Serves 6 to 8.  Bake at 425º for 30 to 40 mins.

The crust (or purchase a pre-made pastry crust)
2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons cold butter, cubed
1 egg, beaten
1/4 cup icy cold water

The filling
4 tablespoons butter
1/2 cup all purpose flour
2 cups milk
1/4 teaspoon ground cloves
1/2 teaspoon salt
pepper
1/2 diced white onion
2 stalked celery, diced
2 cups spinach, washed and chopped
1/4 cup parsley, chopped
2 lbs. solid white fish, skinned, cubed
2 boiled potatoes, peeled and cubed (optional)
1 egg, beaten

I know after reading this list of ingredients, it seems like a lot of time and work, but it really isn’t.  We all know a good pie starts with a good crust.  They are super easy, but if you don’t feel comfortable making one, store bought crusts have come a long way.

When ready to cook, make the filling in one large saucepan, beginning with a roux, adding leftover cooked potatoes if you have them.  Dump it all into a large pie plate or casserole.  Then top it with the pie crust and bake for about 40 minutes.  Done!
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The details:
To make the crust:
Mix the flour and salt together in a bowl.  Add the chilled butter and cut in until the flour resembles coarse crumbs.  Add the beaten egg and, with a fork, mix together quickly adding the cold water as needed …

OR … put all the dry ingredients in your food processor and pulse for 10 seconds.  Add the cubed butter and pulse for another 10 seconds.  Add the beaten egg and as much water as needed to hold it together and pulse for a final 10 seconds.

The flour mixture should stay together.

Whichever method you use, when it comes together, turn out on a floured board and form a ball.  Wrap in plastic wrap and chill for at least 30 minutes.

The filling:
In a large saucepan, over medium heat, melt the butter.  When melted, stir in the 1/2 cup of flour and cook til all combined.  Slowly add the milk and whisk until smooth and creamy.  This will take two to three minutes.  Season with cloves, salt and pepper.

The bechamel should be nicely thickened.

Next, stir in the diced onions and celery.  The heat should be medium to low.  Then add the chopped spinach and parsley.  Taste to adjust the seasoning.  You may need to add a bit more salt.

Add the cubed fish and fold in gently.  You don’t want to break the fish up.  If you have leftover boiled potatoes, add them now … or any leftover veggies you may have.  Turn off the heat and dump everything into a large casserole or pie plate.

Take the pastry out of the frig and, on a lightly floured board, roll it out to fit the casserole or pie plate.  Be sure to cut an air hole in the center of the pastry for the steam to escape.

Brush the edges of the casserole with water or the beaten egg and put the pastry crust on top.    Press the pastry onto the rim of the dish to adhere.  Decorate as you’d like, or not.  Brush the beaten egg all over the pastry crust.

Be sure to put the casserole onto a baking tray to catch any spillage … and there will be spillage.  Bake at 425º for 40 to 45 minutes until golden brown and bubbly.


Take it out of the oven and serve right away.  A simple green salad and glass of white wine … maybe some crusty bread, perfect!  This is an old-fashioned supper dish and it doesn’t disappoint.  WHITBY FISH PIE … a steaming pie full of goodness and nutrition.  If you make it, please let me know.
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References:  Wikipedia, Visit Whitby, Paul Hollywood,

Cornish Pasties

Every time we visit England, the first stop my husband has to make is to a motorway rest area.  Yes, the very same ones that appear along highways and motorways everywhere …. except in England where they have a food truck in the parking lot selling authentic “Cornish Pasties”.    “One Cornish pastie and one cheese and onion pastie, please.”   We then go back to the car where he savors every last bite.   Knowing how much he enjoys these rustic hand pies, I have learned to make them.  They may not have the “terroir” of the ones in England, but they’re pretty darn good.

History of Cornish Pasties
A “pastie” is a pastry pie, most often filled with meat and/or veggies.  It is thought that pies  originated in England around the 1300s as a practical way to serve and preserve meats.  The better cuts of meat were, of course, used by the wealthy upper class, with the lower class reduced to using entrails and organ meats, known at that time as the “umbles” (from which we get the term “eating (h)umble pie, meant as an apology).  Now these “umbles” are referred to as “offal” and are quite the trend in gourmet dining.

During the Middle Ages the pies were highly spiced (in an attempt to cover up the rancid flavors, I’m assuming).  With no refrigeration, pie making took place on a Monday and they were expected to last the week, if not longer.  Eventually, pie making took place outside the home and the “pie man” became as important as the ‘butcher, the baker and the candlestick maker’.  Hopefully, I’m not the only one who remembers the nursery rhyme “Sing a song of six pence, a pocket full of rye, four and twenty blackbirds baked in a pie.  When the pie was opened, the birds began to sing, wasn’t that a dainty dish to set before the king?”

The pie quickly became popular as a method of providing a hearty meal to laborers who worked on the farms and in the mines.  A hearty pie could be transported easily, required no plates or utensils and would sustain a worker til he returned home at night.  Originally the hand pie was made with a savory meat filling at one end and a sweet fruit filling at the other.  Who doesn’t love a little dessert at the end of their meal?

miners eating pasties

The Cornish pastie is so revered, in 2011 it received protected status from the  European Commission.  You can buy pasties all around the U.K., but to buy a “Cornish pastie” the Commission requires it to be prepared in Cornwall, but it can be baked elsewhere.  Also, it must contain uncooked meat, potatoes, turnip, onion, salt and pepper (nothing more).  It must be in the shape of a “D” and be crimped along one side.  If it does not meet all these requirements, it can be a “pastie”, but not a “Cornish pastie“.

It appears even Hobbits enjoyed pasties in the Shire ….
Hobbitt pies 2

Classic Cornish Pastie Recipe
Like regional foods everywhere, every family has their own special touches.  The following is the classic recipe, which we love.  Feel free to add your own special touch as well.  You should get 8 to 10 servings, depending on the size of the rounds you cut from the pastry.  If you are going to prepare your own pastry, it does take a little extra time, but its so good.  Prepackaged pastry, however,  works just fine.

The Crust
All purpose flour – 2-1/4 cups
Salt – 1 teaspoon
Butter, cold, unsalted – 8 ozs., cut into cubes
Cold Water – 6 tablespoons or more
The Filling
Chuck steak – 10 ozs., cut into 1/4″ dice
Onion – 1 small, cut into 1/4″ dice
Potato – 1 medium, peeled and cut into 1/4″ dice
Parsnip – 1 medium, peeled and cut into 1/4″ dice
Salt – 1 teaspoon
Pepper – 1/2 teaspoon
Butter
Egg – 1 lightly beaten

Put the flour and salt into a large bowl (or food processor) and add the cold, cubed butter.  If you are using a food processor, pulse quickly til the butter is incorporated but still visible.  If using your fingers, or a pastry cutter, incorporate the butter only until the mixture looks like bread crumbs.  Add the cold water and mix with a fork quickly until a dough forms.  If more water is needed, don’t hesitate to add it, but a little is all you need.  Turn the dough out onto a floured board and knead briefly.  Wrap in plastic wrap and refrigerate.  You want the dough to stay as cold as possible to get that nice flaky crust.

Preheat the oven to 400 degrees F.  Place a rack in the center of the oven.  Prepare two large baking sheets with parchment paper.  While the oven is preheating, in a large bowl combine the diced meat, onion, potato and parsnip.  Add the seasonings and set aside.

On a floured board roll out the pa??????????????????????stry dough until it is 1/4″ thick.  I cut the dough in two pieces to make handling a bit easier.   Using a plate, or pot cover, or anything that will give you a 6″ diameter round (or larger, if you’d prefer), cut rounds out from the pastry dough.

 

Stack the rounds on a plate with waxed paper in between to prevent sticking.  Gather up the scraps and reroll them.  Don’t be wasteful.  You should have 8 to 10 6″ rounds.

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Using one pastry round at a time, place about 1/2 cup of filling to the side of the pastry.  Add a pat of butter onto the filling and then brush the beaten egg around the edges.  Fold the unfilled side over the filling and press down to seal.

 

Starting at one edge, crimp the edges to prevent leaking.  A traditional Cornish pastie has 21 crimps.  The most I could achieve was 14.  Oh well, more practice is needed!

Place the pasties on the baking sheets and brush with the remaining egg.  Cut two slits in the top of each pastie to allow steam to escape. 

Bake at 400 degrees for 20 minutes until the edges begin to brown.  Then reduce the temperature to 350 degrees and bake for 20 to 25 minutes more, or until golden.  Remove from the oven and cool for 10 minutes.   For lunch, a quick supper or snack, they are delicious.  Enjoy!!

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References: