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Fish pie

Fish pie

8
Points®
Total Time
45 min
Prep
5 min
Cook
35 min
Serves
4
Difficulty
Moderate
This fish pie is flaky, crispy and packed with heaps of crunchy veggies and tender fish

Ingredients

Vegetable mix, non-starchy, fresh

800 g

Plain flour

2 tbs

Fish stock

1½ cup(s), (375ml)

Smoked cod

400 g, skinless, cut into 3cm pieces

Reduced-fat puff pastry

1 sheet(s), (1 x 170g sheet), just thawed from frozen

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a large frying pan with oil and heat over medium-high heat. Stir-fry vegetable mix for 8 minutes, or until softened and starting to brown. Sprinkle with flour and cook, stirring for 1 minute or until combined. Add stock and fish and cook, stirring until mixture boils and thickens. Season with salt and pepper.
  2. Transfer fish mixture to an 18cm (base measurement) pie tin. Cover with pastry and press edges to seal. Trim excess pastry and use the trimmings to decorate pie top. Cut a small hole in centre of pastry for steam to escape.
  3. Bake for 25 minutes or until pastry is crisp and golden. Stand for 5 minutes before serving.

Notes

Swap smoked cod for 400g firm white fish fillets.

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