Fish pies with potato-scale topping
The humble fish pie makes for classic comfort food. Try this irresistible version with buttery pastry and crispy potato topping.
- 1 hr 5 mins cooking
- Makes 6 Item
Print
Ingredients
Shortcrust pastry
- 1 1/2 cup (225g) plain (all-purpose) flour
- 80 gram (2½ ounces) butter
- 1 egg
- 2 tablespoon iced water, approximately
Fish pies with potato-scale topping
- 2 medium potatoes (400g)
- 40 gram (1½ ounces) butter
- 1 small leek (200g), sliced thinly
- 1/4 cup (35g) plain (all-purpose) flour
- 1 cup (250ml) pouring cream
- 500 gram (1 pound) thick white boneless fish fillets, chopped coarsely
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 20 gram (¾ ounce) butter, melted, extra
Method
Fish pies with potato-scale topping
- 1To make shortcrust pastry, process flour and butter until crumbly. Add egg and most of the water; process until ingredients just come together. Knead on a floured surface until smooth, enclose with plastic wrap; refrigerate 30 minutes.
- 2Boil or steam whole unpeeled potatoes 20 minutes or until tender. Drain; cool. Peel; slice thinly.
- 3Meanwhile, melt butter in a medium saucepan over medium heat; cook leek, stirring, 5 minutes or until soft. Add flour; cook, stirring, for 1 minute. Gradually stir in cream; stir over high heat until mixture boils and thickens. Season to taste, cool. Stir in fish and parsley.
- 4Preheat oven to 200°C/400°F. Oil six 1-cup (250ml) ovenproof dishes. Roll pastry between sheets of baking paper until large enough to line dishes. Lift pastry into dishes, ease into base and side; trim edges. Prick bases well; place dishes on oven tray. Refrigerate 30 minutes.
- 5Bake pastry cases 15 minutes. Cool.
- 6Spoon fish mixture into pastry cases. Top with slightly overlapping potato slices; brush with extra butter. Bake pies for 20 minutes or until browned. Stand pies 5 minutes before serving.
Notes
We used blue eye trevalla in this recipe, but you can use any firm white fish fillet you prefer. This recipe is not suitable to freeze.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020