For the pastry
2 ¼ cup flour
1 tsp salt
⅔ cup extra virgin olive oil
¼ cup cold water
¼ cup milk or egg wash for brushing pie
For the pie filling
1kg kingfish fillets, skin and bones removed
3 cloves garlic, sliced
2 stalks celery, chopped
1 leek, slice through the middle and wash well, chopped
1 brown onion, diced
150ml Noilly prat or white wine
Salt & pepper
1 bunch parsley, chopped
1 bunch chives, chopped
1 bunch dill, chopped
Preheat the oven to 180C.
Pour flour onto a clean board. Create a well in the flour. Crack eggs into the well and use a fork to beat the eggs until they’ve combined. While mixing, gradually pour in the olive oil.
Slowly mix around the well, gradually knocking some of the flour into the oil, add the water if needed. Use a fork to combine until the mixture isn’t sticky, then use your hands to bring the pastry together. Cover with cling wrap and set aside for at least 30 minutes, or ideally overnight in the fridge.
Add butter, onion, leeks, celery and garlic to a hot pan over medium-low heat. Stir the vegetables through the butter as it melts, season with salt and pepper and allow the vegetables to soften.
Gradually add flour and stir through for about a minute to cook the flour. Stir through the noilly prat. While continuously stirring gradually add milk. Stir in the cream. Take the sauce off the heat and carefully fold through the fish and herbs. Add the mixture to a pie dish.
On a floured surface use a rolling pin and roll out the dough until it is 1cm in thickness. Dust the top with flour as necessary. With milk or egg wash, brush around the edge of the pie dish to give the pastry surface to stick to.
Transfer pastry to the top of the pie, and press down the edges to stick, cut away excess if required. Brush with egg or milk wash, and lightly pierce the pastry to allow steam to escape.
Bake for 35-40 minutes or until golden brown. Brush pie with extra virgin olive oil before serving. Serve with lemon wedges.