PersonalPoints™ per serving
This fish pie is flaky, crispy and packed with heaps of crunchy veggies and tender fish
Stir fry vegetables
800 g, fresh
1½ cup(s), (375ml)
400 g, skinless, cut into 3cm pieces
Reduced-fat puff pastry
1 individual, (1 x 170g sheet), just thawed from frozen
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a large frying pan with oil and heat over medium-high heat. Stir-fry vegetable mix for 8 minutes, or until softened and starting to brown. Sprinkle with flour and cook, stirring for 1 minute or until combined. Add stock and fish and cook, stirring until mixture boils and thickens. Season with salt and pepper.
- Transfer fish mixture to an 18cm (base measurement) pie tin. Cover with pastry and press edges to seal. Trim excess pastry and use the trimmings to decorate pie top. Cut a small hole in centre of pastry for steam to escape.
- Bake for 25 minutes or until pastry is crisp and golden. Stand for 5 minutes before serving.
Swap smoked cod for 400g firm white fish fillets.