Smoked trout pie
1 x 3 second spray(s)
1 medium, finely chopped
1 stick(s), chopped
2 clove(s), crushed
400 g, (trout), fillets, skin removed, flaked
Fresh lemon rind
1 tsp, finely grated
Reduced-fat puff pastry
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
- 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.
- 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.