Fish Pie is one of those wonderful family meals that everyone can tuck into and a great way to encourage kids to eat more fish.
Fish Pie is one of those wonderful family meals that everyone can tuck into and a great way to encourage kids to eat more fish.
Serves: 4 - 6
INGREDIENTS
- 1 sheet ready rolled puff pastry
- olive oil
- salt and pepper
- a handful of fresh dill
- 3 types of fish - I used salmon, hake and smoked haddock (roughly 300g in total)
- 150g uncooked prawns
- 100g frozen peas
For the white sauce:
- 500ml milk
- 50g butter
- 25g plain flour
- 100g strong cheddar
- 2 tablespoons cream cheese
METHOD
-
Start with the white sauce. Place a saucepan onto a medium heat and add the milk, butter and flour and stir with a balloon whisk until it begins to thicken. This should take about 5 mins with constant stirring.
-
Turn down the heat and let it gently bubble away for 3 mins more, stirring occasionally. Take it off the heat and stir in the cheeses. Set aside.
-
Preheat your oven to 200C / 392F
-
You'll need a large baking tray, lined with a piece of parchment paper.
-
Drizzle a little olive oil onto the baking parchment, then season the oil with salt, pepper and a sprinkling of fresh dill.
-
Lay your mixed fish on top, followed by the prawns and then a sprinkling of frozen peas. Pour the white sauce all over. Season the top with salt and pepper.
-
Lay your puff pastry sheet over the top and brush with beaten egg. Seal the edges of the pie with a spoon and make scale shapes on top with a cookie cutter.
-
Bake for 25 mins or until the pastry its darkly golden. Allow it to rest for 5 mins, then lay a board or platter over the top and carefully flip it over. You may want to slide it back into the baking tray and pop it back into the oven for a few minutes to get a little more golden on top.
Simple one-pan dishes like you’ve never seen them before from social media sensation @dominthekitchen
If anyone says you can’t have cake for breakfast, you can tell them I sent you!
Soft, fragrant, and perfectly sweet, these buns combine the bright citrus flavor of lemon zest with the warm spice of cardamom.
Rhubarb and custard is an iconic flavour combination.
This is my take on dak-dori-tang, a Korean chicken and potato stew, reimagined as a quick and easy traybake.
These Lebanese meat pies are a staple in my parents’ home city of Tripoli, Lebanon.
This may not be your traditional lasagna, but I've been making it this way for more than 50 years.
When you’re short on time but want something that feels a little fancy, this Indian style traybake is a lifesaver.
