Covered with a golden pastry crust, this tasty Kipper Pie is delicious hot for supper with potatoes and a green vegetable, or cold, with salad.
1 oz. butter
2 tablespoons flour
8 fl. oz. single cream flour g teaspoon salt
5 oz. butter, cut into walnut-sized pieces
4 tablespoons iced water
1 egg, lightly beaten
In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream, stirring constantly. Return the pan to the heat and add the flaked kipper, cayenne, salt and lemon rind. Cook, stirring constantly, for 3 minutes, or until the mixture begins to boil.
Remove the pan from the heat and turn the mixture into a medium-sized pie dish. Place the egg slices on top. Set aside while you prepare the pastry.
Sift the flour and salt into a medium-sized mixing bowl. Add the butter and iced water. With a knife, mix quickly to a firm dough which should be lumpy.
On a lightly floured surface, roll out the dough into an oblong shape. Fold it in three and turn it so that the open edges face you. Roll out again into an oblong shape and proceed as before. Repeat this once again to make three turns in all.
Wrap the dough in greaseproof or waxed paper and put it in the refrigerator to chill for 30 minutes.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200CC).
Remove the dough from the refriger-ator. If it looks streaky, roll it out into an oblong shape and fold it in three once again. On a floured surface, roll out the dough to a circle 1-inch larger than the top of the pie dish. With a knife, cut a 2-inch strip around the dough. Dampen the rim of the dish with water and press the dough strip on to the rim. With a pastry brush dipped in water, lightly moisten the strip.
Using the rolling pin, lift the dough on to the dish. With a knife, trim the dough and, with your fingers, crimp the edges to seal them to the strip already on the dish. With a sharp knife, cut a 1-inch slit in the centre of the dough. With a pastry brush, coat the surface of the dough with the beaten egg.
Place the pie in the oven and bake for 1 hour, or until the pastry is golden brown. Remove the pie from the oven and serve at once, or set aside until cold.