Ingredients

Pastry for pie
850g  plain flour
1¼  teaspoons salt
340g  butter
200ml egg yolks
135ml water

Pie filling
50g  butter
1 clove  garlic
75g  diced leek
75g  diced carrot
75g  diced celery
200g  sliced cabbage
50g  flour
1 tablespoon sage
1 tablespoon parsley
650ml fish stock (recipe follows)
900g  flathead fillets, skinned
1 tablespoon truffle oil
1 tablespoon chives
2½ teaspoons maldon salt
1 teaspoon ground white pepper

Method
To make pastry: sift flour and salt, place in food processor.
With the motor running add butter, egg yolk then water, process until dough forms a ball.
Wrap in cling film and refrigerate for 1 hour.
To make pie filling: add butter to pan and heat until it starts to foam.
Then add diced garlic, leek, carrot and celery.
When leek is translucent add the cabbage and cook until it takes colour.
Then stir through flour and cook for 2 minutes.
Add sage, parsley and fish stock, bring to boil and simmer for 15 minutes.
Transfer into stainless steel bowl and refrigerate until cold.
Debone flathead fillet, cut into 3cm long pieces and weigh into 150g portions.
Remove mixture from fridge, add the truffle oil and chives.
Add 60mls of this mixture to each portion of flathead.  Season.
Remove dough from fridge roll on floured bench top until 4mm thick.
Grease 6 x 10cm individual pie moulds and line with dough, then cut a 10cm diameter base and refrigerate.
Divide filling among moulds.
Cover mould with pastry “base”, pinch to seal, and trim off excess.
Gently remove pie from mould, and reinsert into mould upside down (so the base is now on the bottom).
Brush with egg wash and bake for 20 minutes at 220ºC.
Serve with roast garlic mayonnaise.
 

ROAST GARLIC MAYONNAISE
makes approximately 1½  cups    quantity

Ingredients
2  egg yolks
8  roast garlic cloves (finely chopped)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon white wine vinegar
200ml  olive oil.
½ teaspoon salt
salt and pepper

Method
In a medium size bowl, whisk egg yolks with garlic, mustard, lemon juice and vinegar.
Gradually whisk in the oil until it thickens.  All of the oil may not need to be used, depending upon the desired consistency.
Taste and season.