These individual pies prove that the best fish pies are home-made.

Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 4 person.

Ingredients

• 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

Method

• 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.