Pastry topped creamy fish pie
Kai for the family any day of the week! Our pastry topped creamy fish pie features delicately poached chunks of fresh white fish coated in an alfredo spring onion sauce tossed with peas. The very best part is the flaky pre-made pastry on the top!
Ingredients
Method
Ingredients
- 600g fresh white fish fillets, cut into chunks
- 2x 325g Pams Alfredo Pasta Sauce
- 1 Tbsp wholegrain mustard
- 2 spring onions, sliced
- 1 cup frozen Pams Baby Garden Peas
- 1-2 sheets frozen puff pastry, defrosted
Method
- Preheat your oven to 200°C fan bake. Fill a pot with one litre of water, then bring to a light simmer. Carefully add the fish pieces, and poach for a few minutes or until the fish is nearly cooked through, then remove from the poaching liquid.
- Place a clean pot or pan over low to medium heat. Combine the alfredo sauce, mustard, spring onion and peas, then cook while stirring until simmering.
- Gently stir the fish pieces through the sauce, then spoon into a pie dish.
- Layer the pastry on top of the pie fillings. Use a fork to press the edges down, and a knife to score a couple of lines into the top.
- Bake for 20-25 minutes or until golden brown and flaky. Serve while hot and enjoy!
Top tip: For added flavour, poach the fish in a ‘court-bouillon’ or flavoured stock! We like to use 1L water, the juice of one lemon, 2 bay leaves, a couple of peppercorns and a sprig or two of fresh thyme.
For a beautiful glazed pastry top, brush the pastry with beaten egg before baking!