To the pastry
200g / 7oz plain flour
large pinch of salt
100g / 3 1/2oz margarine, diced, plus extra for greasing
1 egg yolk
3 tbsp ice-cold water
To the filling
400g / 14oz undyed smoked cod fillet, rinsed and dried
300ml / 10 fl oz milk
150g / 5 1/2 oz cooked peeled prawns
200g / 7oz cream cheese
3 eggs, beaten
3 tbsp snipped fresh chives pepper
To make the pastry, sift the flour and salt into a mixing bowl, then rub in the margarine until
the mixture resembles coarse breadcrumbs. Stir in the egg yolk, followed by the water, then bring
the mixture together into a ball. Turn out on to a lightly floured work surface and knead until
smooth. Wrap in cling film and chill in the refrigerator for 30 minutes.
Meanwhile, put the fish into a shallow saucepan with the milk. Heat gently until simmering and
simmer for 10 minutes, or until just cooked and opaque. Remove the fish with a slotted spoon, cool
a little, then peel away the skin and discard any bones. Flake the fish into large chunks and set
aside. Reserve 125ml / 4 fl oz of the cooking liquid.
Roll out the dough and use to line a lightly greased 26cm / 10 1/2in tart tin. Line the tart
shell with baking paper and dried beans and bake in a preheated oven, 200ºC / 400ºF / Gas Mark 6,
for 8 minutes. Remove the paper and beans and bake for 5 minutes more.
Arrange the fish and prawns in the tart shell. Beat the cream cheese, reserved cooking liquid,
eggs, chives and pepper in a bowl, then pour over the seafood. Bake for 30 minutes, or until set
and golden brown.