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Filo Fish Pie
Filo Fish Pie
Dinner time crept up on you? Our filo fish pie is a hearty crowd pleaser perfect for serving after a busy day of school holiday fun. Prep-ahead in 20 minutes ready to bake in the teatime rush, check out the recipe.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 1 packet Filo pastry
- 340g Fish pie mix
- 50g Butter
- 1 tbsp Flour
- 400ml Milk
- 1 tsp Mustard
- 1 tsp Lemon juice
- 100g Cheddar cheese, grated (reserve some for the top)
- 1 Eggs, beaten
- 0 bag Frozen peas
- 1 handful Mint, chopped
Total time required
- Preparation time:
- Cooking time:
Instructions
- Preheat the oven to 180c and warm the butter in a saucepan until melted before whisking in the flour until combined well.
- Turn the heat up a little and add some of the milk, whisking continuously, don’t worry if it looks a little lumpy, it will come together.
- When it starts to look a little thick, add some more milk and so on, whisking all the time until all incorporated.
- Now add the mustard, lemon juice and the grated cheese, stirring until melted. Stir in salt and pepper to taste.
- Add the diced fish pie mix and turn off the heat so you don’t overcook the fish.
- Meanwhile, grease the base and sides of an oven dish slightly then lay a couple of sheets of pastry down, keep doing this alternating where you lay them so there’s always the points of the pastry in different places.
- Add the fish pie mix into the dish on top of the pastry base, you can now start to fold over the various sheets of pastry to create a textured topping.
- Brush over the whisked egg and sprinkle over some cheese.
- Pop in the oven and cook for 35-40 minutes until golden and crispy.
- Meanwhile, bring the peas to the boil with mint before picking the mint out before serving with your hearty fish pie.
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