Instructions: Method
1 Flake fish and mix together with the white sauce season to taste 2 Roll out the pastry keeping it as square as possible and the edges straight roll out to a 1012in/254 305mm square 3 Place pastry onto a baking sheet and place fish mixture in the centre of the pastry 4 Dampen the edges of the pastry and draw the four corners together seal and flute edges using fingers 5 Brush pastry with beaten egg
6 Place in oven until pastry is golden brown

servings: 4 portions
small oven: 220 degrees C approx 20 minutes PREHEATED bottom shelf
fan oven: 210 degrees C approx 20 minutes COLD START

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