Posh fish pie

Posh fish pieAustralian House & Garden
1H 20M
1H 40M



1.Preheat oven to 200°C/180°C fan forced. Grease four 11cm-diameter pie or tart dishes.
2.Heat oil in a large saucepan over medium heat. Add onion and garlic. Season. Cook for 15mins or until soft. Add tomatoes, capers, olives, bay leaves and thyme and cook for 20 minutes, until sauce thickens. Add parsley and remove from heat.
3.Cut four 14cm circles from pastry and use to line prepared pie dishes. Divide fish evenly among pies then top with tomato mixture. Cut four 12cm circles from remaining pastry and pierce all over with a fork.
4.Cover pies with pastry, crimp edges together and tuck in sides. Brush tops with beaten egg. Bake for 45 minutes, or until puffed, golden and cooked through. Serve with salad leaves.

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