Recipe

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
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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
  • 1
    To 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.
  • 2
    Boil or steam whole unpeeled potatoes 20 minutes or until tender. Drain; cool. Peel; slice thinly.
  • 3
    Meanwhile, 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.
  • 4
    Preheat 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.
  • 5
    Bake pastry cases 15 minutes. Cool.
  • 6
    Spoon 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.