PASTRY INGREDIENTS

600 g plain flour, plus extra for dusting

300 g cold unsalted butter, cubed

180 ml iced water

1 medium free-range egg

2 tsp fennel seeds and nigella seeds

Put the flour and butter in a bowl, and rub together until the mixture resembles breadcrumbs. Slowly add the water until the mix starts to form a dough. On a well-floured surface, roll out the dough in one direction

to a rectangle 1 cm thick. Fold the two short ends into the middle to overlap. Quarter-turn the pastry, and repeat the rolling and folding process 4 more times. Cover the pastry in cling film, and rest it in the fridge for 1 hour.

FILLING INGREDIENTS

1 tbsp olive oil

2 leeks, thinly sliced

100 ml full fat crème fraiche

50 g gruyere, grated

1 tsp French mustard

500 g undyed smoked haddock fillet (skinned, pin-boned) (I recommend https://alfredenderby.co.uk/product/haddock-500g/)

25 g parsley, leaves finely chopped

1 egg, beaten with 1 tbsp milk

Heat the oil in a saucepan over a low to medium heat and cook the leeks (lid on), stirring occasionally, for about 12 minutes until soft. Add the crème fraiche, stir in the cheese and mustard, season then allow to cool.

Heat the oven to 180°C/160°C fan.

Cut the haddock into 3-4 cm pieces and stir it into the cooled sauce with the chopped parsley.

Roll the pastry to 4-5 mm thick. Use a small plate to cut into four rounds. Put one quarter of the filling in the centre, leaving a margin of 2 cm. Brush the margin with egg wash and fold the pastry over, crimping to make a a tight seal. Repeat for the other three pasties.

Brush the pasties with the egg wash and sprinkle over the fennel and nigella seeds and a pinch of sea salt. Put the pasties on a lined baking sheet and bake for 50 minutes until golden brown.