Recipe: Smoked Haddock Pasties

Rating: 4.9 stars based on 2242 reviews

Preparation time 30 mins to 1 hour. Cooking time 10 to 30 mins


  • For the filling
  • 2 free-range eggs, hard boiled, roughly chopped
  • 250g/9oz smoked haddock, poached, flaked
  • 1 tbsp capers, drained, rinsed, chopped
  • 1 tbsp chopped gherkins, from a jar
  • 100g/3½oz cheddar, grated
  • 100g/3½oz mashed potato
  • For the pasties
  • 3 sheets ready-rolled puff pastry, cut into six 20cm/8in discs
  • 2 free-range egg yolks, beaten
  • 1 tsp ground turmeric
  • green salad, lightly dressed, to serve


  • Preheat the oven to 200C/400F/Gas 6.
  • For the filling, in a bowl, gently mix together the hard-boiled egg, haddock, capers, gherkins, cheese and mashed potato.
  • For the pasties, place a small spoonful of the filling mixture off-centre on each of the pastry discs, leaving 1cm/½in free all around the edge of the disc.
  • In a bowl, mix together the egg yolks and turmeric until well combined.
  • Brush the edges of the pastry discs with a little of the egg and turmeric mixture.
  • Fold the free half of the pastry disc over the filling and seal the edges of the pastry to form a parcel.
  • Press down the edges of the pasty using a fork. Brush the remaining egg wash over the top of the pasties.
  • Place the pasties onto a baking tray and bake in the oven for 12-15 minutes, or until golden-brown.
  • To serve, place one of the smoked haddock pasties into the centre of each serving plate. Serve a portion of the green salad alongside each.




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