225g (8oz) flaky pastry

Filling

20g (3/4oz) butter or margarine.
25g (1oz) plain flour.
150ml (1/4 pint) milk.
salt and pepper.
pinch ground nutmeg.
1x15ml spoon (1tbsp) fresh parsley, chopped.
1 Egg, hard boiled and chopped.
225g (8oz) smoked haddock, cooked and flaked.
a little milk

(1) Heat oven to 200C, 400F, gas mark 6.

(2) Make a sauce with the fat, flour and milk.

(3) Season to taste. Stir in remaining ingredients and put aside to cool.

(4) Roll out pastry thinly into a 25cm (10 inch) square, trim the edges.

(5) Place the filling in the center of the pastry, brush the edges with milk. Fold the for corners to the center like an envelope, seal edges well together.

(6) Brush with milk and bake for 40- 45 minutes until golden brown.