Fish Pie

Ingredients

• fish
• red wine vinegar
• onion, sliced into rounds
• 1 clove garlic, ground
• whole peppercorns
• manteca de chancho (pork lard)
• breadcrumbs
• nutmeg
• hard-boiled eggs, chopped
• broth
• hojaldra (puff pastry) dough
• butter
• green olives
• shrimp tails

Instructions

1. Wash and bone the fish, then marinate it for eight hours in an adobo of red wine vinegar, onion rounds, ground garlic and whole peppercorns.
2. Chop the fish very fine and fry it in pork lard.
3. Mix in breadcrumbs, a little nutmeg, chopped hard-boiled eggs and just a little broth so the filling does not turn thin.
4. Arrange the filling in a heatproof baking dish and cover it with a sheet of hojaldra (puff pastry).
5. Lay a butter-greased paper over the pastry to keep it from burning, then bake; remove the paper five minutes before taking the pie out.
6. Serve garnished with green olives and shrimp tails.