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Filo pastry fish pie

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filo fish pie
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

 

Woman's Weekly recipe Top your fish pie with a crunchy filo pastry for a different texture to your meal. This easy recipe uses ready-made pastry for speed

Ingredients

  •  250g pack filo pastry (8 sheets)
For the filling:
  • 1 onion, peeled and sliced
  • 1 bay leaf
  • 600ml (1 pint) fish stock
  • 100ml (31/2fl oz) white wine
  • About 1kg (21/4lb) mixed fish (salmon, cod or haddock, scallops and raw prawns)
  • 60g (2oz) plain flour
  • 90g (3oz) softened butter
  • 200ml carton crème fraîche
  • 1 tablespoon tomato pure'e
  • Zest of 1 lemon
  • Handful of fresh chopped parsley
  • 3-4 tomatoes, quartered, deseeded and pieces halved
  • Salt and freshly ground black pepper
You will also need:
  • Large, shallow ovenproof dish

Nutritional information

Each portion contains:

  • Calories463
    23%
  • Fat25.0g
    36%
  • Saturates14.0g
    70%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

You can make your own selection of fish, or look out for frozen bags of mixed fish or fresh packs of "fish pie" mix.

Method

  1. Put the onion and bay leaf in a pan with the stock and wine. Bring to the boil, then simmer for 5 minutes. Add the larger pieces of fish. Simmer for 1 minute, add the scallops and prawns, then cover and poach gently for 2-3 minutes until the prawns change colour. Remove from the heat and take the fish out of the pan with a draining spoon on to a baking tray.
  2. Set the oven to 200C/400F/Gas Mark 6. Mix the flour and half the butter into a paste. Reheat the poaching liquid, and reduce it to 600ml (1 pint). Remove the bay leaf. Whisk small portions of paste into the liquid to form a sauce. Boil for 2 minutes. Add the crème fraîche, tomato purée, lemon zest, parsley, tomato and seasoning, and stir in the fish.
  3. Melt the other half of the butter. Brush 1 sheet of filo pastry with it and put another sheet on top, and put on the pie, tucking in the edges. Butter the remaining sheets, crumple each oneupandputontopofthe pie. Bake for 25 minutes in the middle of the oven until pastry is golden and crisp.

Average rating

  • 3
(13 ratings)

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