Fish Pie Topped with Puff Pastry 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. depth. All rights reserved. Take fish pie to the next level 1 hr and 40 mins . To prepare your pie top, measure your Pampas Puff Pastry sheets against your serving pot and slice accordingly. Pre-heat the oven. Pour over the sauce and keep back any that's left over to serve with the finished dish. Remove outer packaging and film lid. https://www.deliaonline.com/.../easy-meat-free-recipes/flaky-fish-pie Brush over these with beaten egg. Cover the pie dish with pastry and roughly crimp the edges. Lightly grease a 1 quart pie dish. Cooking time more than 1 hour; Serves serves 4; Ingredients Method . (If you have a pie funnel place this under the pastry with its spout sticking through). Add the milk to the cooked roux gradually and whisk to form a smooth sauce. Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown. Spoon the fish mixture into serving bowls and top with the cooked pastry discs to finish. Cover the baking dish with the pastry and bake for 20 -25 minutes. ), Brush the whole pastry lid with the beaten egg to glaze and bake in the preheated oven for 30–35 minutes, or until the pastry has puffed up and is golden on top and the filling is bubbling underneath. Turn off the heat, then stir in the fish, prawns and parsley. Cut off thin strips from the edges of the rolled- out pastry to line the edge of the dish. Bake about 20 minutes or until browned. Place the fish, mushrooms and chives in the dish. Bake the pie for about 30-35 minutes, or until golden-brown. To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter. After a few minutes add the fish stock and cream and bring to the boil. https://www.itv.com/.../articles/lisas-mums-fish-pie-and-pastry-shapes-topping I got the recipe off the net.. Make sure one of your fish ingredients has been smoked. Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. 3-5 mm. I recommend buying the puff pastry dough. You may need to join two sheets of pastry to cover the dish. 2 teaspoons olive oil. https://www.jamieoliver.com/recipes/fish-recipes/crazy-simple-fish-pie 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. Photograph: Felicity Cloake. Spoon in to the pie dish and cool for 30 minutes. 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. Spread half of the pastry with the mustard and cheese. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin. 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. Leave to cool. 50 min. Nigel Slater recipe fish pie with crumble topping. Smoked Salmon and Asparagus. pastry to top pie (filo or puff) White sauce ingredients: 50g butter; ⅓ cup plain flour; salt and pepper; Fish pie is a comforting and easy family dinner, topped with pastry crunch (Supplied) Method: Cook eggs, peel, quarter and set aside. © 2021 General Mills. Allow the milk to cool and infuse for 10 minutes then strain through a sieve into a jug, Meanwhile, in a separate pan wilt the washed spinach leaves over a medium heat for 1–2 minutes then set aside, Using the original poaching pan, place back over a medium heat and melt the butter. Stir in flour; cook, stirring, 2 minutes. Bake for about 25 minutes, or until pastry is golden and fish is cooked. Have a pie tin greased and ready. 30 g plain flour, plus extra for for dusting. Brush with beaten egg and pierce the centre to allow steam to escape. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until … Gently stir through the fish, lemon zest and parsley, season with salt and freshly ground black pepper and place in pie dish. Remove from heat; stir in cream, mustard, peas and cheese. Step 5: Place the cooked fish carefully into a pie dish, keeping the chunks whole. Oven cook Instructions: Our Pastry Topped Fish Pie is best oven baked straight from your freezer. https://www.olivemagazine.com/recipes/family/best-fish-pie-recipes 1 medium carrot (120g), chopped finely . The Jus-Rol puff Pastry Block delivers great and consistent results. Then put the fish above the potato. Bake for 45-50 minutes, covering loosely with a sheet of foil if it’s browning a bit too quickly, until the filling is bubbling hot and the pastry is an even golden brown. Serve with some seasonal vegetables and fluffy mashed potato on the side. If using store-bought puff pastry, you will need to thaw it first if frozen. For a traditional fish pie finish, mark the surface with the tines of a fork. Simply roll out the pastry dough, and place an oven-safe bowl upside down on the dough. Salmon Surprise. Some of you might be more familiar with fish pie with mashed potatoes on top but this recipe calls for puff pastry as the topping. https://www.jusrol.co.uk/.../celebration-smoked-fish-and-haddock-puff-pastry-pie Take off the heat and remove the haddock and prawns to a plate and set aside. 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. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls. 1 cup (250ml) fish stock. We are offering ** FREE WEEKDAY DELIVERY ** - next delivery slot is 7th January. https://www.epicurus.com/food/recipes/puff-topped-fish-pie/4081 For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice. This pie builds on the basics of a white béchamel sauce, but then goes so much further- adding leeks, dill, potatoes, a … Easy | 40 Mins | 6 Servings. Creamy smoky fish under a blanket of comforting mash, and an endless number of variations. As delightful and company-worthy as fish pie is, even the fanciest ones don’t require the fussiness of a homemade laminated dough. https://www.goodhousekeeping.com/uk/food/recipes/a553282/luxury-fish-pie Bake in a preheated oven 180°c for 15-20 minutes or until the pastry has puffed up and turned golden brown. The sauce must be thick as the moisture from the fish will dilute it slightly. With a crispy puff pastry topping and a filling packed with prawns, white fish … 45 mins to oven bake in a conventional sized oven 200°C/Fan 200°C/ Gas Mark 6. Arrange the potatoes above the puff pastry. https://www.jamieoliver.com/recipes/fish-recipes/crazy-simple-fish-pie Rub the fish pieces with salt and pepper. Voila. Wash, peel, and slice thinly potatoes. Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with … More effort . 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. Just as tasty the day after cooking! Line a pie tin with the puff pastry and trim any overhang. Stir through the parsley and tarragon. Serves 6. ½ cup (125ml) cream. 25 ratings 4.8 out of 5 star rating. Stir the caper mixture into the fish pie filling in the baking dish. Prawn Munchies. Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Shortcrust Pastry’ section) and gently unroll it over the pie dish. The delicate taste of fish and shrimps cooked in a creamy sauce makes it truly enjoyable. 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. Dish Type: Pastry; Serves: 2; Preparation time: 10 mins 7 ratings 4.3 out of 5 star rating. 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 ; Then, coat the Pampas Puff Pastry with an egg-wash, this will give the pie shell a golden finish once it has finished in the oven. From puff pastry fish parcels to shortcrust pastry fish pies, discover your new favourite recipe. 1 trimmed celery stalk (100g), chopped finely. Heat the milk in a small pan and then pour over the fish. As delightful and company-worthy as fish pie is, even the fanciest ones don’t require the fussiness of a homemade laminated dough. Take the puff pastry out of the fridge and allow to come to room temperature while making the pie filling, Pour the milk into a large pan and add the bay leaf, sliced onion, peppercorns and a pinch of salt. Slice tomatoes and distribute over pastry. Break up tuna with a fork and scatter on top. Roll out the puff pastry on a lightly floured surface to fit the top of the pie dish with a 3-4cm overhang. Smoked Haddock, Broccoli & Leek Puff Pastry Pie March 25, 2014 by Laura Leave a Comment I make a lot of different fish pies and recently I’ve been using puff pastry instead of the traditional mashed potato topping, because it’s lighter and perfect for spring time. Chill in the refrigerator for at least 30 minutes. Brush Pastry rim with beaten egg or water. Brush top with egg. Pour into the baking dish(es). Mix the sauce with the fish and spoon over the kale, spread it evenly. Place pastry strip on rim and press firmly down, continue with further strips until all rim covered. Pour the sauce on top. In a bowl beat eggs and crème fraîche and pour over filling. Season and cover with the sauce. Stir the flour into the butter and onion to form a roux. Ingredients. When the tart is done, take it out of the oven and leave it to rest for 10 minutes. Lift the pastry lid on top and cut a small hole in the … 500g firm white fish fillets, chopped coarsely. When it starts to bubble remove from the heat and stir in the plain flour to create a roux, Once thickened and smooth, place back over the heat and continue to stir for a few minutes to cook out the flour. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail. Use a sharp knife to cut out a fish shape (as large as you can) and place on top of the lid, decorating if liked (it always looks good when the fish is smiling in my opinion! Forget making a lengthy white sauce, this fish pie recipe uses cream cheese instead, and you won't go back! To assemble Heat the oven to 200c/gas mark 6. Add the lemon zest and chopped dill and fold it into the cooled sauce, along with the spinach. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry. Ingredients. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked (you may need to add a splash more milk if a lot has evaporated during the cooking of the fish). Gradually add the infused milk, stirring continuously to create a rich white sauce, When all the milk is added, remove from the heat and flake in the haddock, then the hot-smoked salmon. Stir in the mustard, chopped fish and the prawns, add some salt and pepper to taste and cook for about 5 minutes until the fish is cooked through and the prawns have turned pink. Smoked fish puff pastry pie By CJ Jackson This terrific traditional seafood treat by CJ Jackson is just the thing for a festive spread as the family assembles on Christmas Eve. Brush pastry with beaten egg and using a large skewer create three air holes, to allow steam to escape. A simple fish pie recipe that’s quick and easy to prepare. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. F . Finish the sauce with a splash of cream and stir in the fresh parsley. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage. 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. Preheat the oven to 425 deg. Spoon the kale on top. To make a single large pie: Follow the above directions but use a casserole dish instead of the ramekins, and increase the baking time. pastry to top pie (filo or puff) White sauce ingredients: 50g butter; ⅓ cup plain flour; salt and pepper; Fish pie is a comforting and easy family dinner, topped with pastry crunch (Supplied) Method: Cook eggs, peel, quarter and set aside. Press the pastry down onto the rim firmly all round. https://eatsmarter.com/recipes/smoked-fish-pie-with-puff-pastry When there is absolutely no time to invent treats for guests or dinner for the family - this Easy, simple fish and shrimp pie … Then place in the oven for 10 minutes. Lay over the top of the filling and gently press down the edges to seal, then trim off the excess pastry, Gather up the excess trimmings into a ball and re-roll to create a flat sheet. Recipe by: Merrouni. Easy-to-scale cheesy fish pie with kale. Add stock and fish; cook, stirring, until fish is cooked through and mixture boils and thickens. https://www.fishforthought.co.uk/.../fish-pie-topped-with-puff-pastry Baked cod crumble 5 reviews . Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Then use cutter to cut out a ‘leaf’ shape from the discs, you should achieve two from each disc. Flake the fish into large chunks and add, along with the eggs. Put the cooked pastry base on to a baking sheet. Roll out the pastry to twice the size of the ovenproof dish. Puff pastry is time consuming and complicated to make from scratch, so why not let Jus-Rol do the hard work for you? Making a puff pastry lid for your seafood pot pie is EASY. Roll the puff pastry in the form of a rectangle with 5 mm thickness. Shortcrust pastry should be rolled out to approx. Preheat the Add in the prawns and wilted spinach then finish by stirring in the cream and a good grating of fresh nutmeg, Pour the whole mixture into a shallow pie dish, making sure that the fish and spinach are evenly distributed, Roll out the puff pastry on a lightly floured surface so that it is large enough to cover the dish. Season and leave to one side. The same thing goes if you made your own, it needs to be thawed in the fridge. Retain the trimmings for decoration. This delicious fish pie has a crisp, pastry top which makes it different to a traditional fish pie which is topped with mashed potato. The pastry should be puffed and golden. Overlap the two sheets of pastry about 1.5cm and press together to join. Cook the roux for a few minutes stirring continuously. Add the mustard and season with salt and pepper to taste. Bake the pies for 20-25 minutes until golden and puffed up. The dish is a great idea for some special occasion. If you love it, it is all my own doing and you are welcome, if you don't.. 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. How to make a fish pie with puff pastry. Spoon the fish mixture into the 4 ramekins and top each with a pastry disk. 1x 200g fillet smoked haddock; 120g long slice cut smoked salmon; 340g sheet of ready-made puff pastry; 100g kale, finely shredded; For the sauce. 1 tablespoon plain flour. Ensure product is piping hot throughout before serving. Cook, stirring on a low heat for two minutes. Use mashed potato or puff pastry as a topping, this dish is as good if not better than any restaurant fish pie out there. You can purchase our quality Pie Mix BY CLICKING HERE, And you can buy our Luxury Fish Pie BY CLICKING HERE. Stir the caper mixture into the fish pie filling in the baking dish. https://www.redonline.co.uk/food/recipes/a500839/fish-pie-with-a-pastry-crust Remove the fish and drain the milk through a sieve. Creamy fish pie. This will be your new favourite fish pie recipe. Make a small steam escape hole in centre of lid. All appliances vary, these are guidelines only. Spoon mixture into a shallow small 1.5 litre (6-cup) baking dish; top with pastry. When there is absolutely no time to invent treats for guests or dinner for the family - this Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. Serve this golden wonder at dinner parties or as a special treat instead of your Sunday roast. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Break up the fish into large chunks and put them into the pie dish. Brush again with beaten egg and bake as directed in recipe. Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round. In a saucepan melt the butter and cook of the onion for 3-4 minutes without colour. Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual. 10g butter. Roll out the puff pastry on a lightly floured surface to fit the top of the pie dish with a 3-4cm overhang. The luxurious, rich and creamy sauce really adds a depth of flavour to your pie making it extra special. I recommend buying the puff pastry dough. Creamy fish & leek pie. Wet the edges of the pie dish with a little water. Place pastry dough on surface and lightly dust it and the rolling pin with flour. 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. 1 small brown onion (80g), chopped finely. Roll out pastry large enough to cover the dish and with some to spare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper 1 hr . … Easy . Of course, you can use store-bought puff pastry, but you can also try my homemade rapid puff pastry recipe. This is kind of unusual recipe for a fish pie with pastry, the features of this dish are the mix of hot-smoked haddock and salmon in combination with a golden, crisp, flaky layer of puff pastry. https://www.jamieoliver.com/recipes/fish-recipes/sea-bass-in-puff-pastry Adjust salt and pepper to your taste. Roughly chop the capers and mix with the fresh dill. 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 ? Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry. Divide the puff pastry into two equal parts. Serve with a big bowl of … Brush the top of the pie all over with beaten egg, then decorate with little fish or leaves cut from the pastry trimmings, if you like, and brush with egg. Have a pie tin greased and ready. Our fish pie recipes take you through the gamut. Cut perch into medium pieces. Easy | 40 Mins | Makes 12. 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. Use a sharp knife to pierce the top of each pie and then use a pastry brush to glaze the top of each pie with a little bit of milk. With the point of a sharp knife mark veins on the leaves. https://www.canadianliving.com/food/recipe/flaky-seafood-pie Roll out the puff pastry to just a little bigger than your dish. I usually cut out a large piece of dough around the bowl, and then trim it with a paring knife. Next, press the bowl into the dough to make an indentation, and cut then around it. 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.