Delicious Fish, thyme and broad bean pies Recipe

These individual pies prove that the best fish pies are home-made.
Fish, thyme and broad bean pies
Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 4 person.


  • 1 1/2 cups frozen broad beans

  • 650g fish fillets, skinned

  • 1 1/2 cups (375ml) milk

  • 20g butter

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 tablespoons plain flour

  • 2 teaspoons lemon rind

  • 1 teaspoon thyme leaves

  • 2 sheets frozen puff pastry, thawed

  • 1 egg, lightly beaten


  • Step 1

    Preheat oven to 220°C. Blanch broad beans, peel and set aside.

  • Step 2

    Place fish in a non-stick frying pan, pour over milk and bring to the boil. Reduce heat, simmer for 2-3 minutes. Drain, reserving milk and flake fish.

  • Step 3

    Melt butter in a frying pan over medium heat. Add onion and garlic, cook for 2 minutes until soft and slightly golden. Add flour, cook for 1 minute. Remove from heat, gradually stir in reserved milk. Return to heat, stir until sauce boils and thickens. Stir in rind, thyme, fish and beans. Set aside.

  • Step 4

    Spoon into 4 x 1 cup (250ml) ovenproof dishes. Cut out 4 x 10cm pastry rounds. Top dishes with pastry, trim edges, seal. Brush with egg. Bake for 15-20 minutes or until puffed and golden brown.

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