- Prep Time: 15 minutes
- Cook Time: 20 minutes
Fantastic Fish Pies
Winter is an ideal time to introduce fish pies onto your menu. Our fish pies can be scaled to provide even better GPs and a lot of the preparation can be done prior to service, allowing you to serve about 20 minutes after orders. Guaranteed to please fish and pie lovers alike - fish pies add an exciting addition to menus and separate your venue from the competition. Ideal for larger cafes, pubs, bistros and clubs. In our fantastic fish pies we use Pacific West's Capensis Hake deep skinned fillets. This recipe serves 4.
- 600 gm Pacific West Hake fillets
- 80g butter - sauce
- 1½ tbsp extra virgin olive oil - sauce
- 1 leek (white part only), thinly sliced - sauce
- 1 garlic clove, finely chopped - sauce
- pinch cayenne pepper - sauce
- 60ml dry white wine - sauce
- ½ cup plain flour - sauce
- 2 cups milk, warmed - sauce
- ½ tsp dijon mustard - sauce
- ¼ cup cream - sauce
- 1 small handful dill and parsley, roughly chopped - sauce
- 2 sheets frozen puff pastry, thawed
- 1 free-range egg
- 1 tbsp milk
For the fish pies
Preheat oven to 170°C fan-forced. To make the sauce, heat butter and olive oil in a saucepan over a low heat. Add the leek, garlic, sea salt, and cayenne pepper and cook until the vegetables are soft, about 10 minutes. Add the wine and cook for another 2-3 minutes. Stir in the flour and cook until the mixture bubbles. Gradually add the warm milk. Continue stirring until the mixture bubbles and thickens slightly. Stir in the mustard, cream, parsley and dill. Check the seasoning.
Cut four rounds from the puff pastry slightly larger than the ramekins. Next, cut four rounds 3cm in diameter and place these in the centre of the four large rounds. Refrigerate the pastry until needed.
Cut the fish fillets into 3cm pieces and fold the fish through the sauce, then divide the mixture among the ramekins. Top with the pastry rounds, pressing around the edges of the ramekin to seal. Whisk the egg and milk together and brush over the pastry. Pierce the top of each pie to allow the steam to escape.
Put the pies on a baking tray and bake until the pastry is golden, about 20 minutes.
For our fantastic fish pies we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Sizes: 4/6oz, 6/8oz
Pack size: 2x5kgAdd to Favourites