Ingredients
Method
1.Trim spring onions, leaving about 6cm of the stems. Cut one spring onion into four slices lengthways and reserve for the tops of the pies. Chop remaining spring onions coarsely.
2.Melt butter in a large saucepan; add remaining onions with carrot and celery. Cook, stirring, until vegetables soften.
3.Add flour to saucepan; cook, stirring, for 1 minute. Add stock and cream; cook, stirring, until sauce boils and thickens. Stir in lemon juice and mustard.
4.Add fish to pan and stir gently. Cover and simmer until fish is just cooked. Gently stir in herbs and season with salt and pepper.
5.Preheat oven to moderately hot, 200°C.
6.Spoon mixture into 4 ovenproof dishes (1-cup/250ml capacity); place on oven tray. Brush dish edges with egg and top with pastry; trim. Trim pastry and brush with more egg; top with reserved onion.
7.Bake for about 25 minutes or until pastry is puffed and browned.
Not suitable to freeze. Not suitable to microwave. Sauce mixture can be made a day ahead. Complete the pies close to serving.
Note
