Ingredients

8 Fish-shaped pastry cases
1 Medium sized smoked haddock
250ml White Sauce
50g Grated Cheddar cheese
2 Tomatoes
25g Butter
1tbs Fresh White Breadcrumbs

Preparation

Poach the smoked haddock for 5 minutes in shallow water then drain. Remove the skin, debone and then flake the fish.

Make up the white sauce using 50% milk and 50% of the poached fish stock.

Add the fish and the cheese to the sauce, mix well and heat through to dissolve all the cheese.

Blanche the tomatoes and remove the skins. Slice thinly and fry gently in half the butter.

Share the fish mixture between the pastry cases and place a slice of tomato on top of each one.

Sprinkle with the breadcrumbs and put a dot of butter on each one. Place under a medium-hot grill for 5 minutes (not too hot or the pastry will burn).