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How to make Creamy smoked fish pies

Yield = 4
Prep time: 0:30
Cook time: 0:40
Total time: 1:10

Ingredients

  • 50g butter, chopped
  • 1/4 cup plain flour
  • 1 1/2 cups fish stock
  • 1 cup milk
  • 2 (400g) golden delight potatoes, peeled, chopped
  • 1 small brown onion, thinly sliced
  • 1 1/2 tablespoons fresh dill, chopped
  • 2 x 200g skinless blue eye fillets, chopped
  • 150g smoked cod, skin removed, chopped
  • 1/2 cup frozen peas
  • 1 sheet ready-rolled frozen puff pastry, partially thawed
  • 1 egg, lightly beaten

Method

  • Step 1 Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes or until thickened. Gradually add stock, stirring. Add milk, potato and onion. Reduce heat to low. Simmer for 10 minutes or until potato is almost tender and sauce has thickened. Add dill, blue eye, cod and peas. Cook for 5 minutes or until fish is just cooked. Remove from heat.
  • Step 2 Preheat oven to 200°C/180°C fan-forced. Lightly grease four 1 1/4 cup-capacity ramekins. Using ramekins as a guide, cut 4 rounds from pastry. Spoon fish mixture into prepared ramekins. Place rounds over dishes, pressing lightly to seal. Brush with egg. Place ramekins on a tray. Bake for 20 minutes or until golden. Serve.