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Fish and prawn pasties
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your week with zesty lemon, fragrant thyme, and fresh parsley infused fish and prawn pastries.
Ingredients:
  • 30g butter
  • 30g plain flour
  • 250ml milk
  • 1 red onion, cut in thin wedges
  • 1 fennel, very thinly sliced, fronds reserved and chopped
  • 1 potato, peeled, cut into 1cm pieces
  • 75g frozen peas
  • Pinch of cayenne pepper
  • 2 lemons, rind finely grated, juiced
  • 4 thyme sprigs, leaves picked
  • 6 flat-leaf parsley sprigs, finely chopped
  • Pinch of sea salt flakes
  • 200g white fish fillets, cut into 2cm pieces
  • 100g skinless salmon fillet, cut into 1cm pieces
  • 100g peeled prawn meat, cut into 2cm pieces
  • 4 sheets Puff Pastry, just thawed
  • 1 Free Range Egg, lightly whisked
Instructions:
  • Gently melt butter in a saucepan over medium heat. Stir in flour until mixture bubbles. Gradually add milk in 3 batches, stirring constantly. Cook for 5 mins until sauce thickens. Remove from heat. Stir in onion, fennel, fronds, potato, peas, cayenne, lemon, thyme, parsley, and salt. Cool to room temperature. Mix in white fish, salmon, and prawns. Chill in the fridge.
  • Preheat your oven to 200C and prepare a baking tray with parchment paper.
  • Cut four 21.5cm pastry discs using a dinner plate. Spoon one-quarter of the filling onto half of each disc, leaving a 2cm border. Fold the pastry over to enclose, then press to seal. Place on the lined tray, brush with egg, and cut a slit on top of each pasty to release steam.
  • Bake for 25-30 minutes until beautifully puffed and golden. Let it cool for 5 minutes before serving.

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