Cullen skink bridies

Method

1. First make the pastry. Sift the flours and a pinch of salt into a food processor. Add the butter and process until incorporated.

2. Add just enough cold water to bind into a stiff dough. Gather dough into your hands, wrap in cling film and chill for at lesast 1 hour.

3. Make the filling. Place the smoked haddock in a pan with milk and parsley stalks. Bring slowly to the boil, bubble for one minute, then remove from the heat and cover. Leave for 30 minutes or so then strain through a sieve over a jug, reserving the fish liquor. Flake the haddock.

4. Melt the butter in a pan, add the flour, stir for one minute, then add the reserved fish liquor.

5. Cook, whisking constantly, over a medium heat to low heat until smooth. Stir in the mustard, lemon zest, chopped parsley leaves, flaked haddock and season with salt and freshly ground pepper. Cool.
6. Divide the pastry into four and roll each piece into an oval. Divide the filling into four and spoon on to one half of each pastry oval, leaving a border.

7. Dampen the edges and fold the top half of the pastry over the filling to enclose it. Trim the edges into a neat horseshoe shape. 'Dunt' and 'nick' by pressing down the edges to seal to give a nicely finished look.

8. Using a sharp knfe, make a small hole for the steam to escape in the top of each bridie. Place on a lightly buttered baking sheet and chill or an hour or so.

9. Meanwhile, preheat the oven to 200C/gas 6. Bake the bridies for 40 minutes, or until a pale golden brown. Serve with a rocket or watercress salad.