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Entree: Creamy Crispy Fish Pie

Source of Recipe

D.A.D.


Recipe Introduction

This fish pie created by Dairy Australia’s dietitians has a scrunchy, crunchy filo twist and is on the table in not much more than 30 minutes. Serve it with a grainy bread roll to mop up the juices and a big crispy mixed salad.

List of Ingredients

2 teaspoons olive oil
1 leek, finely sliced
2 cloves garlic, finely chopped
2 cups (500 ml) reduced fat milk
1 teaspoon salt-reduced chicken stock powder
2 tablespoons cornflour
400 g (14 oz) firm white fish fillets, cut into cubes
300 g (10½ oz) broccoli, cut into florets
½ cup frozen green peas, thawed
6 sheets filo pastry
2 tablespoons reduced fat milk, extra
olive oil spray




Recipe

Preheat the oven to 180ºC (350ºF).
Heat oil in a large frying pan. Add leek and garlic, cooking for 2–3 minutes until tender. Pour in milk and stock powder, bring to a gentle simmer.
Combine cornflour with 2 tablespoons of water in a small bowl and stir until a smooth paste forms. Add to milk mixture and continue stirring over a low heat until thickened.
Add fish, broccoli and peas to sauce and heat through. Transfer mixture to a 2-litre (8-cup) capacity ovenproof dish.
Lightly brush pastry sheets with extra milk and layer on top of each other. Cut widthways into 6 strips.
Scrunch each length of pastry and place on top of the fish mixture. Spray lightly with oil and bake for 10–15 minutes, until pastry is golden and fish and vegetables are tender.

Nutrition analysis per serve. SERVES 4
Energy 1370 kJ/ 326 Cal; 6 g fat (includes saturated fat 2 g); 6 g fibre; 38 g protein; 27 g carbohydrate