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Smoked fish pies
Smoked fish pies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy dill and smoked cod filling in flaky filo crust for a deliciously rich and crunchy pie.
Ingredients:
  • 36.40 gm olive oil
  • 2 baby fennel, thinly sliced (see note)
  • 1 leek, halved, washed, thinly sliced
  • 40.00 ml plain flour
  • 382.50 gm fish stock
  • 126.25 gm thickened cream
  • 40.00 ml dill leaves, roughly chopped
  • 11.80 gm dijon mustard
  • 1/2 lemon, juiced
  • 600g skinless firm white fish fillets, chopped
  • 300g smoked cod, flaked (see note)
  • 2 sheets frozen ready-rolled puff pastry, thawed
  • 1 egg, lightly beaten
Instructions:
  • 1. Preheat your oven to 200°C while you line a baking tray with parchment paper. 2. In a frying pan over medium heat, warm up oil. Add fennel and leek and stir occasionally until soft, about 5 minutes. 3. Sprinkle flour over the mixture and continue stirring for another minute. Remove from heat.
  • Slowly incorporate the stock and cream while whisking continuously. Place the pan back on the heat and stir constantly for 5 to 8 minutes until the sauce thickens and boils. Introduce dill, mustard, and 1 tablespoon of lemon juice. Allow it to simmer for 2 minutes.
  • Place the fish and cod into the pan and cook, stirring occasionally, for 5 minutes or until the fish is fully cooked. Season with pepper.
  • Layer pastry sheets and place ramekins upside down on top. Cut out rounds slightly larger than ramekin tops. Transfer rounds to a prepared tray, brush with egg, sprinkle with salt and pepper. Bake until golden and puffed, about 10 minutes.
  • Divide the fish mixture into ramekins, cover with pastry lids, and enjoy your delicious dish.

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