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.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Snapper and fennel pie
  • 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
  • 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.

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