The Dish | Fish and Leek ‘Wellington’

This is a simple, easy-to-assemble fish casserole with leeks and an airy puff pastry topping. I prefer to use a combination of flaky and oily fish, but you can stick with one if you’d like. Dufour brand puff pastry is excellent and comes as a 14 oz package — save the leftovers to make cinnamon twists or a few mini jam turnovers.


  • 1 tbsp mild vegetable oil
  • White and pale green sections of 2 leeks
  • 1 oz finely chopped green onion or scallion green tops
  • 2 tbsp flour and 1 oz butter
  • 8 oz white wine
  • 1 small handful curly parsley
  • 9-10 oz fresh boneless, thick white fish such as cod or haddock, cut into bite sized pieces or chunks
  • 3-4 oz fresh boneless oily fish, such as salmon, trout, or mackerel, cut into bite sized pieces or chunks
  • 1 egg beaten, for egg wash
  • About 11 oz frozen puff pastry, thawed


  • Preheat the oven to 400°F.
  • Slice the leeks finely and wash and rinse well.
  • Heat oil in a large frying pan, add leeks and cook at medium heat for 5 to 7 minutes, stirring to prevent them browning.
  • Add butter to the pan. When it has melted, stir in flour. Cook for 2 minutes then slowly pour in the white wine, stirring constantly to remove any flour lumps, and simmer until thickened, about 1-2 minutes.
  • Season with sea salt and finely ground black pepper, then stir in parsley and fish.
  • Put the fish mixture into a 9-10-inch pie dish and brush the rim of the dish with lightly beaten egg.
  • Make thin strips of pastry that are the width of your dish edge and gently press around the dish. Brush the pastry edges with egg.
  • Gently stretch the remaining pastry into a square larger than the dish and place on top of pie, letting the edges drape over dish. With a fork, press along pie edges gently again to seal them. Use kitchen scissors or a sharp knife to trim the pastry square where it meets the pastry edge strips.
  • Seal the top layer and pastry rim: Brush the top edge of the pastry with egg, then drape your fingers around the outside of the rim and place your thumb over the top edge of the pastry. Work around the dish pulling the overhanging pastry up with your fingers as you gently press the upper pastry edge toward it. Press to seal around the perimeter with a fork.
  • Finally, brush the rest of the pastry lid with egg, make a little hole in the center to allow the steam to escape, and bake in the preheated oven for 35-40 minutes, or until the pastry is puffed and golden. (If you’re unsure about color, it is better to err on the side of a more golden pastry to ensure it is fully baked).

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