Creamy Fish Pie May 21, 2024
With golden puff pastry and a creamy filling, nothing beats a good old fish pie. Check out the original recipe here.
INGREDIENTS:
- 125g streaky bacon rashers, thinly sliced
- smoked garlic cloves finely chopped
- 1/2 onion, finely chopped
- 200g cauliflower florets
- 3/4 cup frozen peas
- 300ml thickened cream
- 1/4 cup plain flour
- 750g firm white fish
- 1/4 bunch dill, leaves picked
- 375g puff pastry
- 1 egg, lightly beaten
- Lemon wedges, to serve
METHOD:
- Place bacon, garlic and onion in a large cold fry pan and place over medium heat. When bacon begins to sizzle, cook, stirring, for 2-3 minutes or until onion is softened, but not coloured.
- Add cauliflower and peas, stir to coat, then add cream. Bring to the boil and cook, stirring occasionally, for 2 minutes or until slightly reduced. Season, then chill completely.
- Preheat oven to 200°C.
- Place flour and fish in a bowl and toss to coat. Season, then fold through cooled cream mixture with dill. Transfer to a 28cm ceramic pie dish and chill until needed.
- Roll out pastry to a 32cm square and use a 3cm round cookie cutter to cut a hole from the middle. Use pastry to cover pie dish, making sure the hole is in the centre. Chill for 15 minutes to firm up, then, using a sharp knife, trim any excess pastry from edges.
- Brush pie with beaten egg, then place on a baking tray. Bake for 1 hour or until golden and fish is cooked through. Serve with lemon wedges.
