Method

• 1.
  Place bacon, garlic and onion in a large cold frypan and place over medium heat. When bacon begins to sizzle, cook, stirring, for 2-3 minutes or until onion is softened, but not coloured.

• 2.
  Add cauliflower and peas, stir to coat, then add cream. Bring to the boil and cook, stirring occasionally, for 2 minutes or until slightly reduced. Season, then chill completely.
• 3.
  Preheat oven to 200°C.
• 4.
  Place flour and fish in a bowl and toss to coat. Season, then fold through cooled cream mixture with dill. Transfer to a 28cm ceramic pie dish and chill until needed.
• 5.
  Roll out pastry to a 32cm square and use a 3cm round cookie cutter to cut a hole from the middle. Use pastry to cover pie dish, making sure the hole is in the centre. Chill for 15 minutes to firm up, then, using a sharp knife, trim any excess pastry from edges.
• 6.
  Brush pie with beaten egg, then place on a baking tray. Bake for 1 hour or until golden and fish is cooked through. Serve with lemon wedges.