Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 leek, finely sliced

  3. 2 cloves garlic, finely chopped

  4. 2 cups reduced fat milk

  5. 1 teaspoon salt-reduced chicken stock powder

  6. 2 tablespoons cornflour

  7. 400g firm white fish fillets, cut into cubes

  8. 300g broccoli, cut into florets cup frozen green peas, thawed

  9. 6 sheets filo pastry

  10. 2 tablespoons reduced fat milk, extra olive oil spray

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine cornflour with 2 tablespoons of water until a smooth paste forms. Add to milk mixture and continue stirring over a low heat until thickened.

  3. Add fish, broccoli and peas to sauce and heat through. Transfer mixture to a 2litre-capacity ovenproof dish.

  4. Lightly brush pastry sheets with extra milk and layer on top of each other. Cut widthways into 6 strips.

  5. Scrunch each length of pastry and place on top of the fish mixture. Spray lightly with oil and bake at 180C for 10-15 minutes until pastry is golden and fish and vegetables are tender.


Send feedback