Fish Pies

On Monday, June 16th, 2014

  • Cooking time: Less than 60 minutes
  • Cuisine: American
  • Type: Seafood-Fish


  • 500g white fish fillets, such as deep sea perch, ling or snapper
  • 900ml low-fat milk
  • 1 bay leaf
  • 250g hot-smoked salmon, cut into bite-size pieces
  • 90g unsalted butter
  • 1 leek, thinly sliced
  • 90g plain flour
  • ¼ tsp cayenne pepper
  • ¼ tsp grated fresh nutmeg
  • ½ tsp mustard powder
  • 3 hard-boiled eggs, peeled and quartered
  • 2 tbsp chopped dill
  • 2 tbsp chopped flat-leaf parsley
  • 2 sheets puff pastry
  • 1 egg yolk, beaten with 2 tsp water

Preparation method

1 Preheat oven to 190°C (170°C fan) and butter 6 individual pie dishes.

2 Place fish fillets in a frypan, cover with milk and add bay leaf. Bring to a boil, reduce heat and poach over low heat until fish is just cooked, about 4-8mins, depending on thickness. Strain milk into a jug and set aside. Discard bay leaf. Break cooked fish into bite-size pieces, removing any bones, and set aside in a bowl, together with the smoked salmon.

3 Heat butter in a frypan over moderate heat. Add leek and cook for 5mins or until soft. Stir in flour, cayenne, nutmeg and mustard, and cook a further 1min. Remove from heat and stir in milk all at once. Return to heat and bring to a boil, stirring constantly. Simmer for 2-3mins. Add eggs, herbs and fish, and season to taste. Distribute mixture evenly among pie dishes.

4 Cut 6 squares pastry, slightly larger than top of pie dishes. Press on top of pies and crimp edges to seal. Make 2 slits in top of each pie and brush with egg mixture. Place pie dishes on a baking tray and bake for 30-40mins, or until pastry is golden and filling is bubbling.

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