[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*On selected Core and Premium 9 month plans. Min. cost $255. Offer ends 21/09/23. See offer terms.
Get your first 3 months FREE*
Join now
Photo of Smoked trout pie by WW

Smoked trout pie

Total Time
30 min
10 min
20 min
A flaky pastry lid and our special creamy sauce make these pot pies just perfect!


Oil spray

1 x 3 second spray(s)

Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 stick(s), chopped


2 clove(s), crushed

Reduced-fat milk

1¼ cup(s)

Smoked fish

400 g, (trout), fillets, skin removed, flaked

Fresh lemon rind

1 tsp, finely grated

Reduced-fat puff pastry

1 sheet(s)


1 small


3 tsp


  1. Preheat oven to 220°C or 200°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add onion, celery and garlic and cook, stirring, for 3–4 minutes or until softened. Combine milk and cornflour in a jug and add to onion mixture. Bring to the boil and cook, stirring, for 2 minutes or until sauce bubbles and thickens. Stir in trout and rind. Season with salt and freshly ground black pepper.
  3. Spoon trout mixture into prepared dishes. Cut pastry into quarters. Top dishes with pastry, pressing edges to seal. Trim excess. Make leaf shapes using excess pastry to decorate tops. Brush tops with egg. Bake for 12–15 minutes or until pastry is golden. Serve.


SERVING SUGGESTION: Roasted parsnip and smashed peas. Cut parsnips into wedges and place on a baking tray. Lightly spray with oil and bake with pies for 15 minutes or until tender. Boil, steam or microwave frozen peas until tender. Roughly mash with a fork and stir in 2 tablespoons shredded mint.