Flaky Pastry Fish Pie

Instructions

1. Season the fish fillets with salt and pepper. Place in a pan with the milk and simmer gently for 5-10 minutes until just cooked. Remove the fish and set aside, reserving the milk.
2. {"Make a béchamel sauce using the reserved milk"=>"melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually add the warm milk, stirring constantly, until you have a smooth, thick sauce. Season well."}
3. Break the fish into large chunks and fold into the sauce along with the capers, gherkins, parsley, and chopped hard-boiled eggs.
4. Preheat oven to 425°F (400°F for a fan oven).
5. Roll out the puff pastry sheet on a lined baking tray.
6. Spoon the fish filling onto one half of the pastry, leaving a border around the edges. Fold the other half of the pastry over to enclose the filling, making a parcel. Press and crimp the edges to seal.
7. Brush all over with beaten egg.
8. Bake for 30 minutes until the pastry is deep golden and puffed.