Creamy fish and leek pie
9
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Garlic and white wine infused fish is perfectly finished with the light and crusty pastry topping.
Ingredients
Sebago potato
340 g, (400g peeled), cut into 3cm pieces
Ling, raw
500 g, (or other firm white fish), cut into 3cm pieces
Full-fat milk (full cream)
1¼ cup(s)
Cornflour
3 tsp
Olive oil
2 tsp
Leek
1 whole, trimmed, halved, thinly sliced
Garlic
2 clove(s), crushed
Sweet-style white wine
⅓ cup(s)
Grated parmesan cheese
¼ cup(s)
Fresh flat-leaf parsley
2 tbs, chopped
Reduced-fat puff pastry
130 g, just thawed (1 sheet)
Green string beans
200 g, trimmed
Zucchini
2 medium, cut into batons
Button squash
200 g, halved
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil. Boil, steam or microwave potatoes until tender. Drain.
2
Meanwhile, place fish and 1 cup (250ml) milk in a saucepan over medium heat. Bring to a gentle simmer and remove from heat. Remove fish with a slotted spoon. Reserve milk.
3
Stir cornflour and remaining milk in a bowl until smooth. Heat oil in a saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add wine and simmer until almost evaporated.
4
Add reserved milk and bring to the boil. Gradually add cornflour mixture and cook, stirring constantly, until sauce bubbles and thickens. Add parmesan, parsley, fish and potato.
5
Divide fish mixture among prepared dishes. Cut four 14cm circles from pastry. Top fish mixture with pastry. Press edges to seal. Cut a slit in each pastry top. Bake for 15–20 minutes or until golden.
6
Boil, steam or microwave beans, zucchini and squash until just tender. Drain. Serve with pies.
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.