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Dairy Council

Savoury Dishes

Creamy crispy fish pie

Serves 4


2 teaspoons olive oil

1 leek, finely sliced

2 cloves garlic, crushed

500mls semi–skimmed milk

1 teaspoon chicken stock powder

2 tablespoons cornflour

400g firm white fish fillets, cut into cubes

300g broccoli, cut into florets

90g frozen peas, defrosted

6 sheets filo pastry

2 tablespoons semi–skimmed milk

Olive oil spray

Serves 4


Heat oil in a large frying pan. Add leek and garlic, cooking for 2 minutes until tender.

Pour in milk and stock powder, simmer gently.

Combine cornflour with 2 tablespoons of cold water to form a smooth paste. Add to milk mixture and continue stirring over low heat until thickened.

Add fish, broccoli and peas to sauce and heat through. Transfer to a 2 litre ovenproof dish.

Preheat oven to 180°C.Lightly brush pastry sheets with extra milk and layer on top of each other. Cut widthways into 6 strips.

Scrunch each length of pastry and place on top of fish mixture. Spray lightly with oil and bake at 180°C for 10–15 minutes, until pastry is golden and fish and vegetables are tender.