Cornish Hake Pasties & Tartare Sauce

For the hake pasties

• 500g MSC Cornish hake, skin removed and roughly chopped
• 500g shortcrust pastry
• 1 leek, finely sliced
• 2 potatoes, peeled and diced
• 100g Gouda, grated
• 1 tbsp Cornish clotted cream
• 1 tbsp chopped dill 
• 1 tbsp chopped chives
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• ½ tsp grated nutmeg
• Pinch of sea salt and cracked black pepper

For the chunky tartare sauce

• 2 tbsp mayo
• 1 preserved lemon, diced
• ½ shallot, finely diced
• 1 tbsp capers, roughly chopped
• 1 tbsp gherkins, diced
• 1 tsp chopped dill
• 1 tsp chopped chives
• Zest of 1 lemon
• Pinch of sea salt and cracked black pepper