Lampuki pie

Ingredients

Quantities for 8 servings.

• 1.2 kg Dorado or sea bream, in steaks
• 800 g Shortcrust pastry
• 500 g Spinach
• 400 g Cauliflower
• 2 piece Onions
• 120 g Olives
• 50 g Capers
• 2 tbsp Tomato paste
• 60 g Sultanas
• 60 g Walnuts
• 80 ml Olive oil
• 1 piece Egg, to glaze
• to taste Salt and pepper

Method

1. Fry the fish steaks three minutes a side and let them cool.
2. Lift the flesh off the bones, picking out every small bone.
3. Fry the onion, add the cauliflower florets and stew them ten minutes.
4. Add the spinach, tomato paste, olives, capers, sultanas and walnuts and cook it dry.
5. Cool the filling completely and fold the fish into it in pieces.
6. Line a tin with pastry, add the filling and cover it with a second sheet, crimping the edge.
7. Glaze it with egg, cut vents and bake at 190 °C for forty-five minutes, to a golden crust.