Haddock, Leek & Mushroom Puff Pastry Parcels

Ingredients

• 4 haddock fillets
• 2 sheets puff pastry (pâte feuilletée)
• 2 leeks, finely sliced
• 150g mushrooms, finely chopped
• 200g fromage frais or crème fraîche
• 2 garlic cloves, minced
• Zest of 1 lemon
• Pinch of nutmeg
• Salt and black pepper
• 1 egg, beaten (for egg wash)
• Knob of butter, for sautéing

Method

1. Cook the vegetables. Melt the butter in a pan over medium heat. Sauté the leeks and garlic for 5 minutes until soft, then add the mushrooms and cook for a further 5 minutes until all the moisture has evaporated. This step is crucial — the mixture must be dry or it will make the pastry soggy.
2. Make the filling. Remove from the heat and stir in the fromage frais or crème fraîche, lemon zest, nutmeg, salt and pepper. Leave to cool completely before assembling.
3. Cut the pastry. Cut each sheet into 2 rectangles, giving you 4 pieces in total.
4. Assemble. Spread a generous spoonful of the filling in the centre of each rectangle. Lay a haddock fillet on top and season well. Fold the pastry over the filling and press the edges firmly with a fork to seal all around.
5. Egg wash. Brush all over with beaten egg and score the top lightly with a knife to allow steam to escape.
6. Bake. Preheat the oven to 200°C / 180°C fan. Bake for 25–30 minutes until deep golden brown and puffed up.
7. Rest for 5 minutes before serving — the filling will be very hot.

Tips

Crème fraîche will give a slightly richer, tangier result — fromage frais will be a little lighter. Both work well. For extra richness, stir a spoonful of Dijon mustard into the filling — a very French touch that works beautifully with haddock. Serve with a simple green salad or steamed haricots verts.