Cooking Time: 30 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 8-in. pie pan, saucepan
Oven temperature: 425-450°F reducing to 300°F
Oven position: center

For 4-6 people you need:
Basic pie dough:
1½ cups all-purpose flour
pinch salt
scant ½ cup shortening
water to mix, approximately 2 tablespoons

Filling:
scant ½ cup long-grain rice
1 small bay leaff
½ lb. cooked smoked haddock
2 tablespoons butter
1 egg
seasoning
pinch mixed herbs
little milk, if necessary

Garnish
parsley
3 whole prawns or shrimp

1. To make the pie crust, sift flour and salt together, rub in fat until mixture looks like fine bread crumbs.
2. Mix to a stiff dough with cold water.
3. Line the pie pan and bake the pie shell for 20 minutes or until golden brown.
4. Boil rice in salted water with bay leaf for 12-15 minutes, drain.
5. Add flaked fish, butter, beaten egg, seasoning (do not use too much salt), and herbs. If the mixture is too dry add a little milk.
6. Fill pie shell and return to a 300°F oven for 10 minutes until thoroughly heated. Serve garnish with parsley and prawns or shrimp.

TO SERVE: Hot as supper dish.

TO VARY: Use white fish instead of smoked fish.

TO STORE: This can be kept for a short time in the refrigerator and reheated. Cover filling with foil.

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PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967