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
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1 1/2 cups frozen broad beans
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650g fish fillets, skinned
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1 1/2 cups (375ml) milk
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20g butter
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1 onion, finely chopped
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2 garlic cloves, crushed
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2 tablespoons plain flour
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2 teaspoons lemon rind
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1 teaspoon thyme leaves
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2 sheets frozen puff pastry, thawed
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1 egg, lightly beaten
Method
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Step 1
Preheat oven to 220°C. Blanch broad beans, peel and set aside.
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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.
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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.
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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.