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Creamy crispy fish pie

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

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.

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