Sunday, October 01, 2006

Individual Fish Pies Recipe

Lift the golden, flaky puff pastry lid of these fish pies to reveal moist, tender chunks of fish and slices of leek in a creamy lemon and white wine sauce.

We have used both snapper and flathead in this recipe. The fish we purchased was not skinned and still contained bones; we bought 800g to yield the 700g of skinless, boneless fish needed for this recipe.

Makes four individual-serve pies or one large pie.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

40g (2 tablespoons) butter
1 large leek, white and pale green part finely sliced (about 160g of sliced leek)
26g (2 tablespoons) plain flour
40ml (2 tablespoons) white wine
40ml (2 tablespoons) lemon juice
167ml (2/3 cup) thickened cream (35 to 40 percent fat)
Salt and pepper, to taste
700g white fish fillets (without skin or bones) cut into bite-sized pieces
30g (1/3 cup) grated parmesan cheese
1-2 tablespoons finely chopped parsley
2 sheets frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)

Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).

Melt butter in large saucepan over medium heat. Add leek and cook for a few minutes until softened, stirring occasionally. If the leek starts to brown before it has softened, reduce the heat to low.

Add flour to pan and cook over medium heat, stirring, for about one minute.

Stir in white wine and lemon juice. Add cream and cook, stirring occasionally, until sauce simmers and thickens. Season with salt and pepper. ©

Add fish pieces, parmesan cheese and parsley and stir gently until just combined. Remove from heat. The filling may seem a little dry at this stage, but the fish will release a lot of moisture as it cooks in the oven.

We used four 1 cup (250ml) capacity ramekins (small ovenproof dishes) for our pies. Using an upturned ramekin as a guide, cut four pie lids from the pastry sheets, cutting about 1cm larger than the ramekin.

Cut 2cm wide strips of pastry to form borders around the ramekins. Brush the edges of the ramekins with water and press the pastry strips around the rims of the ramekins (see photo below).

Divide filling mixture evenly among the dishes.

Brush pastry borders with water and place lids on top of pies. Cut away excess pastry using a sharp knife.

Firm down edges of pastry with fingers or a fork. Cut a 2cm cross in the pastry lids with a sharp knife.

Place ramekins on an oven tray to catch any sauce that might overflow when the pies are cooking. Bake for about 25 minutes, or until pastry is golden and fish is cooked.

To make a single large pie: Follow the above directions but use a casserole dish instead of the ramekins, and increase the baking time. You may need to join two sheets of pastry to cover the dish. Overlap the two sheets of pastry about 1.5cm and press together to join. We used a 1.25 litre (5 cup) capacity oval casserole dish and baked the pie for about 40 minutes.


Anonymous Anonymous said...

Thanks for posting this recipe, it was lovely!!

27/12/06 9:41 pm  
Anonymous Anonymous said...

As a person who does not eat fish very often, I was pleasantly surprised by this recipe. The whole family loved it and will definitely be cooking it again!

1/2/08 4:37 pm  
Anonymous Anonymous said...

Your recipes looks stunningly delicious!! and they look so easy to make. usually recipes like these are made to sound so complicated and only for expoerts but im definitely going to give these a try. im going to cook them for my boyfriend and im sure they'll be hit!

11/4/08 8:38 pm  
Anonymous Anonymous said...

This recipe sounds delicious and an exciting new way to have fish. What would be an alternative to white wine (for somebody who doesn't drink it and doesn't want to buy a whole bottle for one recipe)?

10/12/08 10:35 am  
Blogger Amanda and Debbie said...

You could replace the white wine with fish stock. If you purchased a bottle of wine, the remaining wine could be frozen for use in cooking.

10/12/08 10:39 pm  
Anonymous Anonymous said...

Thanks very much for the alternative. Am looking forward to adding this meal to our weekly menu :)

12/12/08 11:53 am  
Anonymous Anonymous said...

What white fish would you recommend? And would it work with eg Atlantic salmon?

30/12/08 6:15 pm  
Blogger Amanda and Debbie said...

Any type of firm fish (including salmon) should be suitable to use in these pies. We like to use either snapper or flathead.

13/1/09 7:18 pm  
Blogger Fanny Fanackapants said...

This recipe sounds delicious, Could you use shellfish instead of white fish fillets or as well as?

12/2/09 5:46 am  
Blogger Amanda and Debbie said...

Shellfish or a combination of fish and shellfish should work well in this pie.

12/2/09 8:59 pm  
Blogger Emma said...

I made these tonight for dinner using my round pie tins. I think you could use any tins really. I made it with Blue Grenadier. They were yummy and my kids loved them too.
Will make again.

26/5/09 6:15 pm  
Blogger Diana said...

This is one of the easiet recipes and just so delicious especially if you love seafood. Thanks once again.

1/6/09 4:45 pm  
Anonymous Anonymous said...

This recipe is perfect. I made the pies for myself and a friend last night with snapper and it was lovely. When she asked where I got the recipe I told her, and I told her that everything I've made from this site has been delicious - thank you!

30/9/09 4:33 pm  
Blogger mammahippo said...

Smelt amazing in the oven and couldn't wait to eat it. Tasted very nice!

20/4/10 9:18 pm  
Anonymous Anonymous said...

My first time making fish pie and i was pleased with the result! I actually halved the quantities (just two of us) and cooked in a 750ml capacity dish. Also substituted the wine for fish stock, and I may be disapproved of for doing this but wanting a lower fat option i used light sour cream. Used snapper. Great flavour and will make again.

8/10/10 3:25 pm  
Anonymous Anonymous said...

Ive cooked this heaps of times now and its a definite favourite. We add some chopped fennel to a really nice (but subtle) aniseed flavour and usually use 1/2 Ling & 1/2 Salmon. Delicious!

3/12/10 2:42 pm  
Blogger emiboocruz said...

Husband and I absolutely loved this! I used 800g of basa fillets, because that's what I had in the freezer. Made it as one big square pie in a square casserole dish. So quick and easy. Left out the parmesan as husband is anti-cheese, but it was creamy and tasted 'bad-for-you' anyway. Used Carnation evaporated milk as cream-replacement, and some chicken stock as white wine replacement.

29/9/11 8:48 pm  
Anonymous Anonymous said...

What can i use as a substitute for leeks? And what is a lighter alternative to thickened cream? would I be able to use reduced cream?

18/10/11 5:41 am  
Anonymous Michelle said...

Absolutely delicious! Thank you girls your recipes are wonderful! Cooked this last night for dinner came home late but this didn't take much time to prepare. Added sliced baby fennel to the leeks and chopped tarragon to the sauce.. To die for! Topped it with mashed potato and cheese and parsley to finish.. Heavenly!

4/5/12 12:35 pm  
Anonymous Anonymous said...

Could you use a pie maker? They are quicker and easier?

29/7/13 11:46 am  
Anonymous Anonymous said...

Made this tonight for dinner! Added two tablespoons of freshly chopped dill to the parsley as I had some in my fridge. Used salmon and mackerel as the fish of choice as well as two handfuls of baby spinach leaves ... Delicious and easy! Will be having this one again!

13/12/13 7:01 pm  

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