![Photo of Fennel and leek fish pie by WW](https://v.cdn.ww.com/media/system/wine/585988205e361a4fef725423/f24aa337-b908-43ba-b72f-4049129ad826/cwng5lowgh9mqe3ipiik.jpg?fit=crop&height=800&width=800&enable=upscale&quality=80&auto=webp&optimize=medium)
Fennel and leek fish pie
8
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
Pile up your plate with this perfect pastry pie. Fishy chunks with leek and fennel flavours combine to make a delicious wintry delight.
Ingredients
Oil spray
1 x 3 second spray(s)
Olive oil
1 tbs
Leek
2 whole, cut into 2cm slices
Fennel
2 small, thinly sliced
Plain flour
2 tbs
Fish stock
1¼ cup(s), (310ml)
Preserved lemon
1 tbs, finely chopped
Skinless white fish, raw
400 g, firm variety, cut into 3cm pieces
Reduced-fat puff pastry
1 sheet(s), (1x170g sheet) just thawed
Egg(s)
1 medium, lightly beaten