Fish pie
8
Points®
Total time: 45 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This fish pie is flaky, crispy and packed with heaps of crunchy veggies and tender fish
Ingredients
Vegetable mix, non-starchy, fresh
800 g
Plain flour
2 tbs
Fish stock
1½ cup(s), (375ml)
Smoked cod
400 g, skinless, cut into 3cm pieces
Reduced-fat puff pastry
1 sheet(s), (1 x 170g sheet), just thawed from frozen
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a large frying pan with oil and heat over medium-high heat. Stir-fry vegetable mix for 8 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 until mixture boils and thickens. Season with salt and pepper.
2
Transfer fish mixture to an 18cm (base measurement) pie tin. Cover with pastry and press edges to seal. Trim excess pastry and use the trimmings to decorate pie top. Cut a small hole in centre of pastry for steam to escape.
3
Bake for 25 minutes or until pastry is crisp and golden. Stand for 5 minutes before serving.
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