Recipe

Fish pies

Fish pies

  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Fish pies
  • 500 gram white fish fillets, such as deep sea perch, ling or snapper
  • 900 millilitre milk
  • 1 bay leaf
  • 250 gram hot-smoked salmon, cut into bite-size pieces
  • 90 gram unsalted butter
  • 1 leek, thinly sliced
  • 90 gram plain flour
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon grated fresh nutmeg
  • 1/2 teaspoon mustard powder
  • 3 hard-boiled eggs, peeled and quartered
  • 2 tablespoon chopped dill
  • 2 tablespoon chopped flat-leaf parsley
  • 2 sheets puff pastry
  • 1 egg yolk, beaten with 2 teaspoons water

Method

Fish pies
  • 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.

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