Prawn and snapper pie
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Impress your guests with a green prawn and snapper pie baked in a crisp, flaky filo pastry shell.
Ingredients
Oil spray
1 x 3 second spray(s)
Oil spray
1 x 3 second spray(s)
Oil spray
1 x 3 second spray(s)
Reduced fat oil spread
2 tbs
Leek
1 whole, thinly sliced, washed
Plain flour
¼ cup(s)
Reduced-fat milk
1½ cup(s)
Grated parmesan cheese
35 g
Frozen corn
½ cup(s), (kernals)
Snapper, raw
800 g, skinless, bone removed , cut into 4cm pieces
Filo pastry
8 sheet(s)
Raw peeled prawns
350 g, peeled
Fresh dill
⅓ cup(s), chopped
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Melt spread in a medium saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and flour and cook, stirring, for 1 minute.
2
Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring, for 2–3 minutes or until sauce boils and thickens. Stir in parmesan. Add corn and cook, stirring, for 1–2 minutes or until heated through (see note). Add fish, prawns and dill and stir to combine. Spoon into prepared dish.
3
Lightly spray 1 sheet of filo with oil. Top with another sheet and lightly spray with oil. Repeat with remaining sheets. Place filo stack on top of fish filling, tucking in the edges. Pierce pastry top a few times with a fork. Place dish on a baking tray and bake for 30 minutes or until golden. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.