Name: Snapper and fennel pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 4 medium spring onions (with mature white bulbs); 40 gram butter; 1 large fennel, sliced thinly; 2 tablespoon plain flour; 1 cup (250ml) fish stock; 1/2 cup (125ml) cream; 2 tablespoon finely chopped fennel tops or dill; 2 teaspoon dijon mustard; 1 tablespoon lemon juice; 1/4 cup (30g) frozen peas; 4 200g snapper fillets; 1 sheets butter puff pastry; 1 egg, beaten lightly

Snapper and fennel pie

Swap the classic Aussie beef pie for this winter delight. Maintain the crunchy golden crust but swap the gravy for dijon mustard and the beef for chunks of snapper fish.

Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

4 medium spring onions (with mature white bulbs)

40 gram butter

1 large fennel, sliced thinly

2 tablespoon plain flour

1 cup (250ml) fish stock

1/2 cup (125ml) cream

2 tablespoon finely chopped fennel tops or dill

2 teaspoon dijon mustard

1 tablespoon lemon juice

1/4 cup (30g) frozen peas

4 200g snapper fillets

1 sheets butter puff pastry

1 egg, beaten lightly

Method

1.Trim spring onions, leaving about 6cm of the stem. Slice thinly.

2.Melt butter in a large frying pan. Add onion and fennel. Cook, stirring, until onion softens.

3.Add flour to frying pan; cook, stirring, 1 minute. Gradually stir in stock and cream. Cook, stirring, until sauce boils and thickens. Stir in fennel tops, mustard, lemon juice and peas. Add fish; stir to combine. Remove from heat.

4.Preheat oven to 220°C (200°C fan-forced). Spoon fish mixture into 4 ovenproof dishes (1 1/2-cup capacity). Place on oven tray.

5.Cut four 2cm-wide strips from pastry. Cut four pastry lids large enough to fit the tops of the dishes. Brush dish edges with egg, place pastry around edge of dishes; top with pastry lids. Brush with a little more egg.

6.Bake 35 minutes, or until pastry is puffed and browned.

Not suitable to freeze. Not suitable to microwave. You could use any white fish fillet for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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