Smoked ika and pāua pie

Béchamel 50g butter 25g all purpose flour 300ml milk 300ml ika stock ¼ tsp ground nutmeg flaky sea salt, to season ground black pepper, to season Smoked ika and pāua filling 2 pāua, cleaned and thinly sliced 8 tbsp cooking oil 1 large onion, diced 2 celery sticks, diced ½ leek, cut in half lengthwise and sliced 2 garlic cloves, minced ½ cup white wine béchamel sauce, see previous recipe 500g smoked ika 2 tbsp parsley, chopped 2 tbsp chives, chopped 2 tbsp chervil, chopped 1 lemon, zest and juice ¼ tsp red chilli flakes flaky sea salt, for seasoning ground black pepper, for seasoning Assembly 1kg puff pastry 2 yolks 2 tbsp cold water ½ tsp sea salt For the béchamel‍ ‍

Melt the butter into a large saucepan. Add in the flour and cook together to form a roux, continue cooking until the mixture becomes lightly toasted and sandy in texture.

Add the milk and stock into the roux in stages i.e; pour in a third of the liquid at a time. Stir continuously as you add to avoid lumps and scorching.

Cook the béchamel over a medium-low heat until it is very thick, about 10 to 15 minutes.

Stir in the ground nutmeg then season with salt and pepper and set aside at room temperature.

For the smoked ika and pāua filling

Heat a large fry pan over a medium heat until very hot. Add four tablespoons of cooking oil into the fry pan then sauté the pāua until lightly golden brown, about 30 to 40 seconds.

Transfer the pāua out of the fry pan and into the large saucepan with the béchamel. Keep the saucepan set aside at room temperature.

Place another large saucepan over medium-high heat. Add four tablespoons of cooking oil to the saucepan then sauté the onions, garlic, celery and leeks together. Cook until lightly browned and translucent.

Add in the white wine and cook for 20 to 30 seconds until the wine has almost completely reduced.

Transfer the béchamel and pāua into the saucepan with the vegetables and stir. Add in the smoked ika, parsley, chives, chervil, lemon zest and juice. Mix well and cook together over a low heat for five minutes.

Add in the red chilli flakes then season with sea salt and black pepper.

Firmly press the mixture into demisphere molds, or a similar mold of your choice, then place the mixture into the freezer overnight.

The next day, demould the pie fillings and transfer into a large container - store in the freezer until ready for assembly.

To assemble the pies ‍ ‍

Place the yolks, water and sea salt into a small mixing bowl. Whisk until smooth and set aside.

Roll the puff pastry out until approximately 3mm thick.

Use a large pastry cutter, or knife, to cut the puff pastry into 12cm diameter rounds for the lids and bases.

For each pie, place one pastry round onto a clean bench or chopping board. Position one frozen pie filling in the centre of the pastry then cover it with another cut puff pastry round - similar to making a dumpling.

Pinch the edges of the pastry together ensuring there are no gaps for the filling to come out.

Dock the top of the pie with a knife or fork then brush with the egg wash.

Preheat the oven to 180c / 355f fan bake.

Place the assembled pies onto a tray and bake for 25 to 30 minutes, or until the centre is hot and the pastry is golden brown. Serve with a fresh or charred lemon and leafy greens. Enjoy!