Australian House & Garden
Smoked salmon, mustard and leek add pots of flavour to these creamy fish pies with their delectable, flaky pastry lids. A great way to introduce fish to your kids’ diet.
Looking for more fish pie recipes?
Ingredients
Method
1.Preheat oven to 190°C/170°C fan-forced, and butter 6 individual pie dishes.
2.Place fish fillets in a frypan, cover with milk and add bay leaf. Bring to a boil, reduce heat and poach over low heat until fish is just cooked, about 4-8 minutes, depending on thickness. Strain milk into a jug and set aside. Discard bay leaf. Break cooked fish into bite-size pieces, removing any bones, and set aside in a bowl, together with the smoked salmon.
3.In a frying pan, heat butter over moderate heat. Add leek and cook 5 minutes or until soft. Stir in flour, cayenne, nutmeg and mustard, and cook a further 1 minute. Remove from heat and stir in milk all at once. Return to heat and bring to a boil, stirring constantly. Simmer 2-3 minutes. Add eggs, herbs and fish, and season to taste. Distribute mixture evenly among pie dishes.
4.Cut 6 squares pastry, slightly larger than top of pie dishes. Press on top of pies and crimp edges to seal. Make 2 slits in top of each pie and brush with egg mixture. Place pie dishes on a baking tray and bake 30-40 minutes, or until pastry is golden and filling is babbling.
