Creamy Crispy Fish Pie Recipe | Legendairy

Creamy Crispy Fish Pie


4
Medium
20 MINS
15 MINS

This creamy fish pie has a delish filo pastry case.

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 leek, finely sliced
  • 2 cloves garlic, finely chopped
  • 2 cups reduced fat milk
  • 1 teaspoon salt-reduced chicken stock powder
  • 2 tablespoons cornflour
  • 400g firm white fish fillets, cut into cubes
  • 300g broccoli, cut into florets, blanched
  • 1/2 cup frozen green peas, thawed
  • 6 sheets filo pastry
  • 2 tablespoons reduced fat milk, extra
  • olive oil spray

METHOD

  1. Heat oil in a large frying pan. Add leek and garlic, cooking for 2-3 minutes until tender. Pour in milk and stock powder, bring to a gentle simmer.
  2. Combine cornflour with 2 tablespoons of water until a smooth paste forms. Add to milk mixture and continue stirring over a low heat until thickened.
  3. Add fish, broccoli and peas to sauce and heat through. Transfer mixture to a 2 litre capacity ovenproof dish.
  4. Lightly brush pastry sheets with extra milk and layer on top of each other. Cut widthways into 6 strips.
  5. Scrunch each length of pastry and place on top of the fish mixture. Spray lightly with oil and bake at 180°C for 10-15 minutes, until pastry is golden and fish and vegetables are tender.

NUTRITION (PER SERVE)

Energy (kj) 1380
Protein (g) 33
Fat, Total (g) 8.5
Saturated (g) 2.5
Carbohydrates (g) 27
Sugars (g) 10
Dietry Fibre (g) 6
Sodium (mg) 482
Calcium (mg) 257
Iron (mg) 2
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