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Creamy smoked fish pies
Creamy smoked fish pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Cozy smoked fish pies to comfort you in the winter.
Ingredients:
  • 50g butter, chopped
  • 62.50 ml plain flour
  • 382.50 gm fish stock
  • 257.50 gm milk
  • 400g potato
  • 1 small brown onion, thinly sliced
  • 30.00 ml fresh dill, chopped
  • 2 x 200g skinless blue eye fillets, chopped
  • 150g smoked cod, skin removed, chopped
  • 1 sheet ready-rolled frozen puff pastry, partially thawed
Instructions:
  • In a saucepan over medium heat, melt butter then stir in flour and cook for 2 minutes until thickened. Gradually stir in stock, then add milk, potato, and onion. Reduce heat to low and simmer for 10 minutes until potato is nearly tender and sauce thickens. Stir in dill, blue eye, cod, and peas. Cook for 5 minutes until fish is cooked. Remove from heat and enjoy.
  • Preheat your oven to 200°C/180°C fan-forced. Lightly grease four 1 1/4 cup-capacity ramekins. Cut 4 pastry rounds using the ramekins as a guide. Fill the ramekins with the fish mixture and top with the pastry rounds, sealing them by pressing lightly. Brush the pastries with egg, place ramekins on a tray, and bake for 20 minutes until golden. Serve and enjoy!

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