Pumpkin & Sweet Potato Fish Pie

To make the shortcrust pastry:

1.  Weigh and sieved the flour into a large mixing bowl. Add 1 pinch sea salt. Cube the butter and rub into the flour to form fine breadcrumbs. Then stir in the egg yolk and cold water bringing all together to form a pastry dough.
2. Wrap the pastry in cling film, and place in the fridge for 30 - 45 mins.

To make the pie:

1. Peel and chop the pumpkin and sweet potato into cubes and put them into a large pan. Cover with water, place the lid on and leave.
2. Now cut the fish into bite-size pieces and retain in the fridge.
3. Preheat the oven to 200c or gas mark 6.
4. After 30mins to 45mins take out the pastry and roll out on floured surface to the required size.
5. Place pastry into large baking dish. Cover with baking parchment and fill with baking beans. Then place it in oven and blind bake for 20mins.
6. Meanwhile, fry the onion in 2 tsp extra virgin Olive oil until soft and caramelised.
7. Boil the pumpkin and sweet potato until soft. Then drain.
8. To the pan of pumpkin and Sweet potato, add pumpkin spice, caramelised onion, 4 tsp extra virgin olive oil, 6 pinches of sea salt, and fromage frais. Now mash together. Then stir in the fish.
9. When the pastry is blind baked, remove from oven, remove baking parchment and beans.
10. Fill the pastry case with the pumpkin and sweet potato and fish mixture.
11. Place back into the oven and bake for 30mins.
12. Serve hot or cold with veg or salad.