400g/14 oz undyed smoked haddock or cod fillet, rinsed and dried.
300ml/10 fl oz dairy free milk
150g/5 1/2 oz cooked peeled prawns
200g/7 oz vegan cheese or Goats cheese
3 eggs, beaten
3 tbsp snipped fresh chives
200g/7 oz gluten-free plain flour
100g/3 1/2 oz dairy-free spread, diced, plus extra for greasing
1 egg yolk
3 tbsp ice-cold water
Preheat the oven to 200 C/400F/Gas Mark 6. Lightly grease a 26cm/10 1/2 inch flan dish.
To make the pastry, sift the flour into a mixing bowl, then rub in the spread with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the egg yolk, followed by the water, then bring the dough together into a ball. Turn out onto a lightly floured work surface and knead until smooth. Wrap in clingfilm and chill in the refrigerator for 30 minutes.
Meanwhile, put the fish into a shallow saucepan with the milk. Heat gently until simmering and simmer for 10 minutes, or until cooked and opaque. Remove the fish with a slotted spoon, leave to cool a little, then peel away the skin and discard any bones. Flake the fish into large chunks and set aside. Reserve 125ml/4 fl oz of the cooking liquid.
Roll out the pastry and use to line the prepared flan dish. Line the pastry case with baking paper and dried beans and bake in the preheated oven for 8 minutes. Remove the paper and beans and bake for a further 5 minutes.
Arrange the fish and prawns in the pastry case. Beat together the cheese, reserved cooking liquid, eggs, chives and pepper to taste in a bowl, then pour over the seafood. Bake for 30 minutes, or until the filling is set and golden brown.