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Fish pies
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Delightful golden fish pies with flakey pastry and creamy mashed potatoes.
Ingredients:
  • 2 (about 120g each) salmon fillets
  • 2 (about 200g each) white fish fillets (such as hoki or pink ling)
  • 2 leeks, pale section only, thickly sliced
  • 1 carrot, peeled, finely chopped
  • 625ml milk
  • 40.00 ml plain flour
  • 125ml thickened cream
  • 120g pea
  • 40.00 ml chives, finely chopped
  • 20.00 ml dill, finely chopped
  • 1 1/2 sheets frozen puff pastry
  • 1 Free Range Egg, lightly whisked
  • Mashed potato, to serve
Instructions:
  • Preheat the oven to 200C. In a large, deep frying pan over medium-low heat, combine the salmon, white fish, leek, carrot, milk, and bay leaf. Simmer for 2 mins until the fish is almost tender. Remove from heat and use a slotted spoon to transfer the fish and vegetables to a large heatproof bowl. Let it cool slightly. Strain the poaching liquid into a jug, then add the solids to the fish and vegetables in the bowl, discarding the bay leaf.
  • In a saucepan over medium heat, melt butter. Stir in flour and cook until mixture bubbles, about 2 mins. Gradually add milk mixture, stirring constantly, until sauce boils and thickens, about 5 mins. Remove from heat and let cool for 15 mins.
  • Flake the fish into large pieces and mix it with the cooled sauce, reserved vegetables, cream, peas, chives, and dill. Season to taste and divide the mixture evenly among four 1 1/2 cup (375ml) ramekins. Arrange the ramekins on a baking tray.
  • Cut 1 sheet of pastry into quarters using a sharp knife. Lightly score the pastry, being careful not to cut through. Place over filling, allowing corners to overhang. Cut fish shapes from the remaining pastry sheet and place on top of scored pastry. Brush with egg, then bake until pastry is golden brown and puffed, about 12-15 minutes. Allow to cool for 5 minutes before serving with mash.

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