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Seafood pies

Seafood pies

8
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
2
Difficulty
Moderate

Ingredients

Skinless white fish, raw

300 g, fillets, firm, boneless, cut into 3cm pieces

Raw peeled prawns

80 g, King variety

Artichoke hearts, canned, rinsed, drained

60 g, coarsely chopped

Capers, rinsed, drained

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped

Grated parmesan cheese

2 tbs

Asparagus

1 bunch(es)

Watercress

40 g

Lemon(s)

1 medium, cut into wedges, to serve

Reduced fat oil spread

3 tsp

Plain flour

1½ tbs

Skim milk

350 ml

Cauliflower

300 g, cut into large florets

Potato(es)

125 g, peeled, chopped

Skim milk

1 tbs

Reduced fat oil spread

2 tsp

Fresh chives

2 tbs, finely chopped

Instructions

  1. To make topping, place cauliflower and potatoes in a medium saucepan, cover with water and bring to the boil. Simmer, covered, for 15 minutes or until vegetables are tender. Drain and return to same pan. Add milk and oil spread and mash well. Season with salt and pepper and stir in chives.
  2. Meanwhile, prepare white sauce. Melt oil spread in a small saucepan over medium heat. Whisk in flour to form a paste and cook for 1 minute. Gradually whisk in milk. Season with salt and pepper. Cook, whisking, until sauce boils and thickens. Transfer to a medium bowl.
  3. Preheat oven to 180°C. Add fish, prawns, artichokes, capers and parsley to white sauce. Season with salt and pepper and gently stir to combine. Divide mixture evenly between into 2 x 2-cup (500ml) capacity ovenproof pie dishes. Spoon cauliflower and chive mash over filling and drag a fork across the top to create a pattern. Sprinkle with parmesan. Place the pies on a baking tray and bake for 30 minutes or until the filling is bubbling and topping is golden. Remove from oven and stand for 5 minutes.
  4. Meanwhile, boil, steam or microwave asparagus until just tender, then drain. Place pies on 2 dinner plates. Divide asparagus and watercress between the plates. Serve with lemon wedges.

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