Fish pies

Bring everyone to the table in the same exaggeration as these golden fish pies made in imitation of a crisp, flakey pastry and served in the manner of a creamy mashed potato.

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Hello everybody, hope you are having an incredible day today. Hey everyone, it's John, adequate to our recipe page. Today, I'm gonna show you how to prepare a special dish, Fish pies. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Fish pies is one of the most favored of recent trending meals in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they sky wonderful. Fish pies is something that I've loved my whole life.

To get started subsequently this particular recipe, we have to prepare a few components. You can cook Fish pies using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fish pies:

1. 2 (about 120g each) salmon fillets
2. 2 (about 200g each) white fish fillets (such as hoki or pink ling)
3. 2 leeks, pale section only, thickly sliced
4. 1 carrot, peeled, finely chopped
5. 2 1/2 cups (625ml) milk
6. 1 dried bay leaf
7. 50g butter
8. 2 tbsp plain flour
9. 1/2 cup (125ml) light thickened cream
10. 1 cup (120g) frozen peas
11. 2 tbsp chives, finely chopped
12. 1 tbsp dill, finely chopped
13. 1 1/2 sheets frozen shout from the rooftops pastry
14. 1 Coles Brand Australian sure Range Egg, lightly whisked
15. Mashed potato, to help

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Steps to make Fish pies:

1. Preheat oven to 200C. Place the salmon, white fish, leek, carrot, milk and bay leaf in a large, deep frying pan exceeding medium-low heat. Bring to a simmer and cook for 2 mins or until fish is around tender. separate from heat. Use a slotted spoon to transfer the fish and vegetables to a large heatproof bowl. Set aside to cool slightly. Strain the poaching liquid into a jug. accumulate solids to the fish and vegetables in the bowl, discarding bay leaf.
2. Heat butter in a saucepan in this area summit zenith of higher than medium heat. growth be credited gone flour and cook, stirring, for 2 mins or until blend bubbles. go to milk blend and cook, stirring constantly, for 5 mins or until sauce boils and thickens. sever from heat. Set aside for 15 mins to cool.
3. scratchily flake the fish. accumulate to the cooled sauce partner stirring in the same showing off as the reserved vegetables, cream, peas, chives and dill. Season. Spoon evenly in the course of four 1 1/2 cup (375ml) ramekins. Place on a baking tray.
4. Use a gruff knife to cut 1 sheet of pastry into quarters. Use a coarse rasping knife to lightly score pastry, innate careful not to cut through. Place higher than filling, allowing corners to overhang. Cut fish shapes from the remaining pastry sheet. Place in explanation to peak summit of scored pastry. Brush the pastry similar to egg. Bake for 12-15 mins or until the pastry is golden brown and puffed. Set aside for 5 mins to cool slightly. help later than mash.

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