Fennel and leek fish pie
1 x 3 second spray(s)
2 whole, cut into 2cm slices
2 small, thinly sliced
1¼ cup(s), (310ml)
1 tbs, finely chopped
400 g, firm variety, cut into 3cm pieces
reduced-fat puff pastry
1 individual, (1x170g sheet) just thawed
1 medium, lightly beaten
- Preheat oven to 210°C or 190˚C fan-forced. Lightly spray an 18cm round (base measurement) 1 litre (4-cup) capacity pie dish with oil.
- Heat oil in a large non-stick frying pan over medium heat. Cook leek and fennel, stirring, for 3 minutes or until starting to soften. Cook, covered, for 10 minutes or until softened.
- Add flour and cook, stirring, for 1 minute. Stir in stock and lemon and bring to the boil. Reduce heat and simmer for 2–3 minutes or until sauce slightly thickens. Stir in fish. Season with salt and pepper.
- Spoon fish mixture into prepared dish. Cover with pastry, pressing around edge with a fork to seal. Trim excess pastry and use to decorate pie top. Brush pastry with egg. Bake for 20–25 minutes or until pastry is golden. Cool for 5 minutes before serving.