Name: Fish, thyme and broad bean pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 375.00 ml frozen broad beans; 650g fish fillets, skinned; 375ml milk; 20g butter; 1 onion, finely chopped; 2 garlic cloves, crushed; 40.00 ml plain flour; 2 tsp lemon rind; 1 tsp thyme leaves; 2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten

Fish, thyme and broad bean pies

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Homemade individual fish pies showcasing perfection.

Ingredients:

375.00 ml frozen broad beans
650g fish fillets, skinned
375ml milk
40.00 ml plain flour
2 tsp lemon rind
1 tsp thyme leaves
2 sheets frozen puff pastry, thawed

Instructions:

Preheat your oven to a toasty 220°C. Blanch those lovely broad beans, peel them, and set them aside.
Gently nestle the fish in a non-stick frying pan, pour in milk, and bring to a gentle boil. Simmer on low for 2-3 minutes. Drain the fish, saving the flavorful milk, and flake it into delicious pieces.
In a frying pan over medium heat, melt butter until sizzling. Add onion and garlic, cook until fragrant and slightly caramelized. Sprinkle in flour, cook briefly. Off the heat, slowly whisk in the reserved milk. Return to a gentle simmer, stirring until the sauce is velvety and thickened. Gently fold in lemon zest, fresh thyme, fish, and tender beans. Allow the flavors to meld before serving.
Divide the mixture evenly into four 1-cup (250ml) ovenproof dishes. Cut out four pastry rounds measuring 10cm each. Cover dishes with pastry, trim any excess, and seal the edges. Brush with beaten egg. Bake for 15-20 minutes until golden brown and puffed.

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