Ingredients

Step by step

1. To make the pastry, put the flour in a food processor, add the butter and blitz to a fine crumb. Add the egg yolk plus 2 tablespoons chilled water and blitz until the pastry just starts to come together. Shape into a ball, wrap and chill for around an hour.
2. Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a floured work surface and use it to line a deep 20cm diameter metal pie dish or a loose-based tart tin. Trim off the excess pastry (you can use these to make a decorative plaited border if you like) and chill in the freezer for 15 minutes.
3. Line the pastry case with crumpled baking paper and baking beans and bake on a tray for 20 minutes, until golden and set. Remove the baking beans and paper and return the case to the oven for 5 minutes to dry out.
4. For the filling, melt the butter in a large saucepan over a low heat and gently fry the onion for 6-8 minutes or until soft but not coloured. Add the flour and cook out for 1-2 minutes, stirring. Slowly add the milk, whisking continuously to avoid any lumps forming. Bring to a simmer and cook gently for 2-3 minutes, before adding the crème fraîche. Continue to cook for a further 2 minutes, then remove from the heat. Add the chives and capers and season well.
5. Turn the oven up to 220°C, fan 200°C, gas 7. Toss the chips with the oil and a pinch of salt and transfer to a baking sheet. Bake for 15 minutes initially. Meanwhile, add the fish pie mix to the sauce and transfer to the pastry case, nestling in the egg quarters but ensuring they are covered by sauce.
6. Remove the partially cooked chips from the oven and arrange on top of the pie. Reduce the oven to 200°C, fan 180°C, gas 6 again and bake the pie for 20 minutes, or until the chips are golden brown and the filling is cooked and bubbling up at the edges. Leave to rest for a couple of minutes then serve with mushy peas.

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