Ingredients
Shortcrust pastry
Method
1.To make shortcrust pastry, process flour and butter until crumbly. Add egg and most of the water; process until ingredients just come together. Knead on a floured surface until smooth, enclose with plastic wrap; refrigerate 30 minutes.
2.Boil or steam whole unpeeled potatoes 20 minutes or until tender. Drain; cool. Peel; slice thinly.
3.Meanwhile, melt butter in a medium saucepan over medium heat; cook leek, stirring, 5 minutes or until soft. Add flour; cook, stirring, for 1 minute. Gradually stir in cream; stir over high heat until mixture boils and thickens. Season to taste, cool. Stir in fish and parsley.
4.Preheat oven to 200°C/400°F. Oil six 1-cup (250ml) ovenproof dishes. Roll pastry between sheets of baking paper until large enough to line dishes. Lift pastry into dishes, ease into base and side; trim edges. Prick bases well; place dishes on oven tray. Refrigerate 30 minutes.
5.Bake pastry cases 15 minutes. Cool.
6.Spoon fish mixture into pastry cases. Top with slightly overlapping potato slices; brush with extra butter. Bake pies for 20 minutes or until browned. Stand pies 5 minutes before serving.
We used blue eye trevalla in this recipe, but you can use any firm white fish fillet you prefer. This recipe is not suitable to freeze.
Note
