Mini Fish Pot Pies
Ingredients
- 1 lb firm white fish fillets (such as cod) ⓘ
- 4 cups milk ⓘ
- 1 None bay leaf ⓘ
- 9 oz smoked salmon, cut into bite-sized pieces ⓘ
- 7 tbsp unsalted butter ⓘ
- 1 None leek, thinly sliced ⓘ
- 3/4 cup all-purpose flour ⓘ
- 1/4 tsp cayenne pepper ⓘ
- 1/4 tsp freshly grated nutmeg ⓘ
- 1/2 tsp mustard powder ⓘ
- 3 None hard-boiled eggs, peeled, quartered ⓘ
- 2 tbsp fresh dill, chopped ⓘ
- 2 tbsp fresh flat-leaf parsley leaves, chopped ⓘ
- 2 sheets frozen puff pastry, thawed ⓘ
Instructions
- Preheat oven to 375°F. Grease 6 individual pie dishes.
- Place fish fillets in a saucepan. Cover with milk and add bay leaf. Bring to a boil then reduce heat and poach over low heat for 4-8 mins, until fish is just cooked through. Strain milk and set aside. Discard bay leaf. Break cooked fish into bite-sized pieces, removing any bones. Place in a bowl with smoked salmon and set aside.
- In a frying pan, melt butter over medium heat. Add leek and cook for 5 mins, or until soft. Stir in flour, cayenne, nutmeg and mustard powder. Cook for 1 min. Whisk in reserved milk. Bring to a boil, stirring constantly. Simmer for 2-3 mins. Add eggs, herbs and fish. Season to taste then spoon into pie dishes.
- Cut 6 squares of puff pastry, slightly larger than tops of pie dishes. Arrange over pies and crimp edges with a fork to seal. Make 2 slits in top of each pie and brush with egg wash. Place pie dishes on a baking tray and bake for 30-40 mins, until golden brown.
Nutrition & Diet Analysis (per serving)
1378
kcal
69% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).