Set aside the fish. Stir in cream mustard peas and cheese.

Creamy Fish Pie Used 1 3c Of White Wine To Replace Stock Yoghurt To Replace Cream Four Is 1 3c Not 3tbsp Creamy Fish Pie Savory Pastry Fish Pie

Next press the bowl into the dough to make.

Fish pie with pastry. Pie filling ingredients. Bake about 20 minutes or until browned. Brush the edge of the dish with a small milk and leading with the puff pastry pressing the edge to seal.

Remove from the heat and cool for 10 minutes then strain off and reserve the liquid. Bring up to the boil then reduce the heat and simmer for about 5 to 6 minutes until the fish is cooked. Put the fillets of salmon and pollack into a large frying pan with the milk and bay leaf.

Season and cover with. Spoon mixture into a shallow small 15 litre 6-cup baking dish. 300g boneless white fish fillets whiting basa perch 300g skinless and boneless salmon fillets 200ml milk 200ml cream 1 tablespoon Dijon mustard spring onion finely sliced 150g frozen peas corn 1 tablespoon chopped basil leaves 2-3 hard-boiled eggs chopped quartered.

Roll out the pastry to twice the size of the ovenproof dish. Place the fish mushrooms and chives in the dish. Sauté the shallot in a little olive oil.

Brush top with egg. Use a sharp knife to pierce the top of each pie and then use a pastry brush to glaze the top of each pie with a little bit of. Brush the pastry with milk to glaze and bake at 220C 430F for about 25 minutes till the pastry is risen and golden brown.

Add stock and fish. Stir in flour. After a few minutes add the fish stock and cream and bring to the boil.

Cook stirring until fish is cooked through and mixture boils and thickens. Traditional fish pie with pastry lid Kathy Patersons fish pie has traditional European flavours - the cream sauce is infused with parsley bay leaf and lemon and is topped with a puff pastry lid. Transfer the fish mixture to the pie dish.

This no-fuss traditional fish pie is a weeknight staple. Using a pie bird or egg cup will prevent the pastry top sitting directly on the fish filling and becoming soggy. Infusing the milk adds.

Method Preheat the oven to 200C400FGas 6. Simply roll out the pastry dough and place an oven-safe bowl upside down on the dough. Cook stirring 2 minutes.

Spoon the fish mixture into the 4 ramekins and top each with a pastry disk. Making a puff pastry lid for your seafood pot pie is EASY.

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