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Photo of Creamy fish and leek pie by WW

Creamy fish and leek pie

10
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
Garlic and white wine infused fish is perfectly finished with the light and crusty pastry topping.

Ingredients

Sebago potato

340 g, (400g peeled), cut into 3cm pieces

Ling, raw

500 g, (or other firm white fish), cut into 3cm pieces

Full-fat milk (full cream)

1¼ cup(s)

Cornflour

3 tsp

Olive oil

2 tsp

Leek

1 whole, trimmed, halved, thinly sliced

Garlic

2 clove(s), crushed

Sweet-style white wine

⅓ cup(s)

Grated parmesan cheese

¼ cup(s)

Fresh flat-leaf parsley

2 tbs, chopped

Reduced-fat puff pastry

130 g, just thawed (1 sheet)

Green string beans

200 g, trimmed

Zucchini

2 medium, cut into batons

Button squash

200 g, halved

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil. Boil, steam or microwave potatoes until tender. Drain.
  2. Meanwhile, place fish and 1 cup (250ml) milk in a saucepan over medium heat. Bring to a gentle simmer and remove from heat. Remove fish with a slotted spoon. Reserve milk.
  3. Stir cornflour and remaining milk in a bowl until smooth. Heat oil in a saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add wine and simmer until almost evaporated.
  4. Add reserved milk and bring to the boil. Gradually add cornflour mixture and cook, stirring constantly, until sauce bubbles and thickens. Add parmesan, parsley, fish and potato.
  5. Divide fish mixture among prepared dishes. Cut four 14cm circles from pastry. Top fish mixture with pastry. Press edges to seal. Cut a slit in each pastry top. Bake for 15–20 minutes or until golden.
  6. Boil, steam or microwave beans, zucchini and squash until just tender. Drain. Serve with pies.

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