Recipe: Cheese Pie with Cheese Pastry Crust

Rating: 4.3 stars based on 1052 reviews

Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour


  • 1 shallot, peeled and chopped
  • olive oil
  • 110ml/4fl oz fish stock
  • 110ml/4fl oz double cream
  • salt and freshly ground black pepper
  • 300g/10½oz ready-to-roll puff pastry
  • 700g/1½lb fish, cut into chunks (salmon, cod, haddock or mixture)
  • 110g/4oz mushrooms, sliced
  • 3 tbsp chives, chopped
  • 4 slices Emmenthal cheese
  • 2 tbsp grain mustard
  • 1 egg, beaten
  • Method
  • Preheat the oven to 200C/400F/Gas 6.
  • Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side.
  • Roll out the pastry to twice the size of the ovenproof dish.
  • Place the fish, mushrooms and chives in the dish. Season and cover with the sauce.
  • Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle.
  • Top the pie with the pastry, crimp the edges and then egg wash.
  • Bake for 25-30 minutes.




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