stir fry vegetables
1½ cup(s), (375ml)
400 g, skinless, cut into 3cm chunks
reduced-fat puff pastry
1 individual, (1 x 170g sheet), just thawed
1 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a large frying pan with oil and heat over medium-high heat. Cook vegetables stirring, for 10 minutes or until softened and starting to brown. Sprinkle with flour and cook, stirring, for 1 minute or until combined. Add stock and fish and cook, stirring for 3 minutes or until well combined. Season with salt and pepper.
- Transfer mixture to an 18cm (base measurement) round pie tin. Cover with pastry and press down edges to seal. Trim excess pastry and use some to decorate pie top.
- Bake for 25 minutes or until pastry is golden. Stand for 5 minutes to cool before serving.