Filo-crusted Smoked Haddock, Cheese & Leek Pie Recipe

Preheat the oven to 180°C (350°F).

In a large pan, poach the smoked haddock fillets in milk until cooked through. Remove from the pan and flake the fish into chunks, discarding any skin and bones.

In the same pan, sauté the leeks in butter until soft and translucent.

Add the flour to the pan and stir well to coat the leeks. Gradually add the milk from poaching the fish, stirring constantly until the mixture thickens.

Stir in the grated cheddar cheese until melted and well combined.

Season with salt and pepper to taste.

Add the flaked smoked haddock to the pan and stir gently to combine with the leek and cheese mixture.

Transfer the mixture into an ovenproof dish.

Layer the sheets of filo pastry on top of the fish mixture, brushing each sheet with melted butter.

Bake in the preheated oven for 30-40 minutes or until the filo pastry is golden brown and crispy.

Serve hot and enjoy!