Cook, stirring on a low heat for two minutes. Salmon Surprise. Ensure product is piping hot throughout before serving. Bake about 20 minutes or until browned. This recipe makes a change from the fish pie that's normally topped with mash potato, and with the addition of a little smoked haddock for extra flavour, this recipe is sure to be a winner. Place pastry strip on rim and press firmly down, continue with further strips until all rim covered. https://www.jamieoliver.com/recipes/fish-recipes/crazy-simple-fish-pie 2 teaspoons olive oil. The luxurious, rich and creamy sauce really adds a depth of flavour to your pie making it extra special. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Place pie on a baking tray in preheated oven, bake at 220°C (200° fan-forced) for 10 minutes, then reduce oven to 200°C (180° fan-forced) and continue to bake for 30 minutes, turn the oven down to 190°C (170° fan-forced) for a further 10 minutes. Just as tasty the day after cooking! Stir the flour into the butter and onion to form a roux. 1kg ; Maris Piper potatoes, peeled and halved; 400ml milk, plus a splash; 25g butter, plus a knob; 25g plain flour; 4 spring onions, finely sliced; 1 x pack ; Chill in the refrigerator for at least 30 minutes. Serve this golden wonder at dinner parties or as a special treat instead of your Sunday roast. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until … Place over a medium heat and bring up to a simmer, Place the haddock in the milk and lightly poach for 5 minutes, then add the prawns for 2 minutes. Recipe by: Merrouni. Cut perch into medium pieces. Spoon the fish mixture into serving bowls and top with the cooked pastry discs to finish. Easy, simple fish and shrimp pie … Wet the edges of the pie dish with a little water. To prepare your pie top, measure your Pampas Puff Pastry sheets against your serving pot and slice accordingly. https://www.epicurus.com/food/recipes/puff-topped-fish-pie/4081 For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry. I got the recipe off the net.. Make sure one of your fish ingredients has been smoked. 350g Fish Pie Mix, (including a little smoked haddock), 125g Puff Pastry (shop bought ready to roll), 30g Plain Flour (plus an extra dusting of flour for rolling pastry), Place the fish in a shallow baking dish and preheat the oven to 160°c. Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid, cutting the pastry about 1/2 inch extra all the way round, to allow for an overlap and to counteract any shrinkage. When the tart is done, take it out of the oven and leave it to rest for 10 minutes. If using store-bought puff pastry, you will need to thaw it first if frozen. Flake the fish into large chunks and add, along with the eggs. Then put the fish above the potato. Lightly grease a 1 quart pie dish. Place the fish, mushrooms and chives in the dish. Our fish pie recipes take you through the gamut. We recommend our vol-au-vents for starters, followed by our Salmon and Spinach en Croute or Smoked Haddock and Broccoli Filo Pie for a delicious meal. Slice tomatoes and distribute over pastry. Gently stir through the fish, lemon zest and parsley, season with salt and freshly ground black pepper and place in pie dish. Creamy Seafood Pie in Puff Pastry What better way to warm up a chilly Adelaide winter than to tuck into a creamy Seafood Pie with Puff Pastry ? The pastry should be puffed and golden. The same thing goes if you made your own, it needs to be thawed in the fridge. To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter. Creamy fish pie. Use mashed potato or puff pastry as a topping, this dish is as good if not better than any restaurant fish pie out there. This version is perfect for a special occasion such as Easter, but could be made with undyed smoked haddock and regular salmon fillets for a midweek-supper. 1 cup (250ml) fish stock. Not your usual fish pie recipe, Danny Kingston's celebratory version holds a creamy mixture of hot-smoked salmon and haddock topped with a crisp, golden, flaky layer of puff pastry.This version is perfect for a special occasion such as Easter, but could be made with undyed smoked haddock and regular salmon fillets for a midweek-supper. Not your usual fish pie recipe, Danny Kingston’s celebratory version holds a creamy mixture of hot-smoked salmon and haddock topped with a crisp, golden, flaky layer of Jus-Rol puff pastry. 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