Campanile Hotels are family friendly, fully serviced hotels based around the UK. With wifi throughout and free car parking, each of the 18 hotels are situated in prime locations. Check them out at Campanile.com.
You’ve probably seen the Campanile Hotel chain running their #piefecthomecooking competition over on Twitter the last few weeks.
I’m pleased to announce that the winning pie was a delicious looking smoked haddock and leek tart made by Jane who blogs over at HodgePodgeDays.
I love that this recipe was a creation using a bagful of reduced supermarket items picked up by her husband and not only that even the fussy 5 year old declared it “yummy”.
If you fancy making your own yummy version of the tart, Jane’s original recipe is below – enjoy!
The winning pie recipe from the Campanile Hotel twitter pie competition!
- for the pastry
- 225g plain flour
- 100g butter
- 2-3 tbs cold water
- pinch of salt
- for the filling
- 1 large smoked haddock fillet (skin on)
- 1 pint milk
- 1 bay leaf
- 10 peppercorns
- 2 leeks
- 1 knob of butter
- 2 heaped tbs mild curry powder
- 2 medium eggs
- 100ml double cream
- salt and pepper
- Make the pastry by rubbing the butter, flour and a pinch of salt together until it’s like breadcrumbs, then gradually add the cold water until it forms a firm dough. Bring the dough together on a floured surface and roll out until it’s about the thickness of a pound coin. Or just use a sheet of ready-made pastry – no one will judge you.
- Grease a 20cm loose-bottomed tart tin and carefully lay in the pastry, taking care not to tear it. Roughly trim off the excess pastry, this can be tidied up properly later. Cover with a piece of greaseproof paper and top with baking beans or similar, you need to blind bake your pastry so you don’t get a soggy bottom. Pop into a pre-heated oven for 15 minutes at 200°. After 15 minutes, carefully lift off the greaseproof paper and (incredibly hot) baking beans, please be careful. Pop your pastry case back into the oven for a further 10 minutes. Then remove and set aside to cool.
- Once cooled carefully trim the edges with a sharp knife. Doing it this way will give you a nice clean edge.
- To make the filling put your milk, bay leaves and peppercorns into a saucepan and lay in the smoked haddock fillet and slowly bring to the boil. Once the milk reaches boiling point turn the heat off and let it sit in the hot liquid for 10 minutes of so.
- In the meantime, slice your leeks and cook them in the butter with a twist of salt and pepper. Once the leeks are soft and cooked through stir in the curry powder and set aside.
- Drain your haddock and discard the bay leaves and peppercorns. Carefully remove the skin (the skin holds it all together while it cooks so it doesn’t all fall apart, trust me it’s easier to keep the skin on until it’s cooked) and check the fish for bones. Try not to break the fish up too much while you do this.
- To assemble the tart put a layer of leeks on the bottom, then the smoked haddock and then the remainder of the leeks.
- In a bowl whisk the eggs and cream together, season and carefully pour over the leeks and haddock. Bake in your pre-heated oven for 25-30 minutes at 200° keeping an eye on it. Your tart needs to be golden brown on top and cooked in the middle.
Serve with new potatoes and salad - can be eaten hot or cold.
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