Makes 12 mini pies
2 cups plain flour
¼ tsp salt
125g butter
1 egg yolk
3 cups monkfish bake
with sauce
3 cups cold garlic and
chive mash
50g gruyère cheese, grated
Sift flour and salt together in a medium-sized bowl. Crumble the butter with a knife or fingertips until it resembles fine breadcrumbs. Add the egg yolk. Mix to a stiff dough with 2-3 tablespoons cold water. Wrap dough ball in plastic wrap and leave in refrigerator for 20 minutes.
Preheat oven to 180°C. Grease a 12-hole muffin tin with spray oil.
Roll out the pastry on a floured board very lightly – do not handle more than is necessary. Cut out 12 rounds of the pastry to fit the holes of the tin (a saucer is usually a good guide for size) and place in tin.
Fill each pastry base with the seafood bake. Top with garlic and chive mash and sprinkle with grated cheese.
Bake in oven for 25 minutes, or until pastry is golden brown.
