500 g frozen haddock, thawed
For the dough
2 1/2 cups all-purpose flour (300 g)
1 tablespoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated nutmeg
3/4 cup cold butter, cut into small pieces (150 g)
1/3 cup cold water (80 ml)
For the filling
2 cups milk (480 ml)
3 tablespoons unsalted butter, softened
1 medium onion, chopped (100 g)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
5 tablespoons all-purpose flour
1/4 cup chopped fresh parsley (20 g)
1 egg, lightly beaten for brushing
500 g frozen haddock, thawed
For the dough
2 1/2 cups all-purpose flour (300 g)
1 tablespoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated nutmeg
3/4 cup cold butter, cut into small pieces (150 g)
1/3 cup cold water (80 ml)
For the filling
2 cups milk (480 ml)
3 tablespoons unsalted butter, softened
1 medium onion, chopped (100 g)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
5 tablespoons all-purpose flour
1/4 cup chopped fresh parsley (20 g)
1 egg, lightly beaten for brushing
As the evening approaches, place the haddock in the refrigerator to thaw
Prepare the dough: In a large bowl, combine all the ingredients except the water
Mix with your fingers until you get a crumbly texture
Add the water and mix lightly with your hands
Form a ball with the dough
Wrap it in plastic film and refrigerate
For the filling: In a medium-sized bowl, place the haddock, pour in the milk, and let it soak for 30 minutes
Drain and reserve 1 cup of milk (240 ml)
In a medium-sized frying pan, melt the butter over medium heat
Add the onion and cook until soft, stirring occasionally with a wooden spoon, for about 2 minutes
Add the haddock, reserved milk, lemon juice, and salt
Mix well and cook over low heat, stirring occasionally, until the haddock is tender (about 15 minutes)
Dissolve the flour in the remaining milk and add it to the haddock
Add the chopped parsley and mix well
Cook until slightly thickened (about 3 minutes)
Let cool
Prewarm the oven to 350°F (medium)
Use a rolling pin to roll out the dough directly onto the bottom of a 20 cm diameter cake pan
With a knife, trim the excess dough from around the edge
Form small rolls with some of the remaining dough and press them gently into the side of the pan
Avoid the edges
Fill the dough with the haddock mixture
Roll out the remaining dough to cover the filling
Press the edge with your fingers to seal the cake tightly
Baste the top with the lightly beaten egg
Bake in a preheated oven at 350°F (medium) until golden brown (about 35 minutes)
Dismount from the pan and serve immediately
287 calories per slice
