Fennel and leek fish pie
8
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Pile up your plate with this perfect pastry pie. Fishy chunks with leek and fennel flavours combine to make a delicious wintry delight.
Ingredients
Oil spray
1 x 3 second spray(s)
Olive oil
1 tbs
Leek
2 whole, cut into 2cm slices
Fennel
2 small, thinly sliced
Plain flour
2 tbs
Fish stock
1¼ cup(s), (310ml)
Preserved lemon
1 tbs, finely chopped
Skinless white fish, raw
400 g, firm variety, cut into 3cm pieces
Reduced-fat puff pastry
1 sheet(s), (1x170g sheet) just thawed
Egg(s)
1 medium, lightly beaten
Instructions
1
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.
2
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.
3
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.
4
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.
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.