A lighter take on a teatime classic, these fish pies are super quick to make and topped with a lighter pastry that has a great crunch. Zesty and vibrant with fresh herbs, these mini pies are great for dinner parties or just a midweek meal.
Preparation time: 10 minutes
Cooking time: 30 minutes
- 15g butter
- 15g plain flour
- 250ml milk
- Sea salt and cracked black pepper
- ½ teaspoon ground nutmeg
- 60g cream cheese
- ½ lemon, zest
- 80g frozen peas
- 10g dill, finely chopped
- 10g chives, finely chopped
- 400g fish pie mix
- 4 sheets filo pastry
- 1 egg, light whisked
Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.
- Melt the butter in a heavy-bottomed saucepan and add the flour. Stir continuously and cook out the flour for 1 minute. Gradually add the milk, whisking at every addition to avoid lumps. Continue until all the milk has been poured in and a thick white sauce forms.
- Season generously with salt and pepper, sprinkle in the nutmeg and then remove from the heat. Stir through the cream cheese, lemon zest, peas and herbs. Add the fish mix then divide all the mixture between the four stackable ramekins.
- Lay out one sheet of filo pastry and brush with a little egg. Crinkle up the sheet and place on top of the fish pie filling in one stackable ramekin. Repeat with the remaining 3 sheets of filo.
- Place the pies in the oven on a baking tray and bake for 20-25 minutes until the pastry is golden and the pie sauce is bubbling around the edge. Remove from the oven, allow to sit for 5 minutes, then serve with fresh greens and potato of your choice.
- For an extra special fish pie remove 100g of fish pie mix and replace with 100g of raw king prawns – cook in the same way.