Freezer Wrap

• 50g oz / 2 butter
• 50g oz / 2 cups flour
• 300 ml / half pint of milk
• 450 mL/2/4 pint of cider
• 450 g / 1 lb haddock fillets, poached, skin and crumbled
• 1x200 g / 7 oz cans of sweetcorn, drained 225 g / half pound of tomatoes peeled and chopped
• Salt
• freshly ground black pepper
• dough puff pastry made with 225g of books / half board meal
• beaten egg to glaze

To prepare:

• Melt the butter in a saucepan, combine the flour and cook for two minutes, stirring occasionally.
• Remove from heat and gradually stir in milk and cider.
• Return to heat and bring to a boil, stirring constantly to stop.
• Simmer until thickened, then add the flaked fish, corn, tomatoes, salt and pepper to taste.
• Pour the mixture into a pie dish from oven and let cool.
• Roll out the dough on a floured surface to a shape slightly larger than the pie pan.
• Cut a lid to fit the dish and a narrow strip of dough to fit around the rim of the capsule.
• Moisten edge with water and place the lid on the dish Press firmly to seal, then trim the edges and flute.
• Cut a vent in the top of the pie.

To freeze:

• Open freeze until firm, then wrap in freezer bags or aluminum foil.
• Seal, label and return to freezer.

To thaw and serve:

• Remove packaging and place the dish on a baking sheet. Brush dough with beaten egg.
• Cook from frozen in a preheated moderately hot (200 ° C/400 ° F or gas mark 6) for 40 minutes or until hot. Cover with foil if the dough becomes too brown during baking.

4-6 servings