Lampuki Pie

What to Put on the Table With Lampuki Pie

• Green salad
• Dry white wine
• Lemon wedges

How to Cook Lampuki Pie

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1. Rub the butter into the flour, add the yolk and water and form a dough. Chill for 20 minutes.

   Mark done Start 20 min timer

2. Poach the fish with the bay in water for 8 minutes. Flake it. Boil the cauliflower for 5 minutes and drain.

   Mark done Start 8 min timer

3. Soften the onion and garlic in the oil for 5 minutes. Add the purée, spinach, olives, capers, raisins and wine and cook for 10 minutes until dry. Cool.

   Mark done Start 5 min timer

4. Heat the oven to 190°C / 375°F. Mix the fish and cauliflower into the vegetables.

   Mark done

5. Line a deep 24 cm dish with two thirds of the pastry, fill and cover with the rest. Seal, brush with the egg and slit the top.

   Mark done

6. Bake for 50 minutes until deep gold. Rest for 15 minutes.

   Mark done Start 50 min timer

Notes From the Method

Cook the vegetable mix until dry.

Flake the fish gently.

Rest before cutting.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Keeping What's Left

Keeps for 2 days in the fridge.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 2 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.