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Entree: Creamy Crispy Fish Pie

Source of Recipe

D.A.D.


Recipe Introduction

This fish pie created by Dairy Australia�s dietitians has a scrunchy, crunchy filo twist and is on the table in not much more than 30 minutes. Serve it with a grainy bread roll to mop up the juices and a big crispy mixed salad.

List of Ingredients

2 teaspoons olive oil
1 leek, finely sliced
2 cloves garlic, finely chopped
2 cups (500 ml) reduced fat milk
1 teaspoon salt-reduced chicken stock powder
2 tablespoons cornflour
400 g (14 oz) firm white fish fillets, cut into cubes
300 g (10� oz) broccoli, cut into florets
� cup frozen green peas, thawed
6 sheets filo pastry
2 tablespoons reduced fat milk, extra
olive oil spray




Recipe

Preheat the oven to 180�C (350�F).
Heat oil in a large frying pan. Add leek and garlic, cooking for 2�3 minutes until tender. Pour in milk and stock powder, bring to a gentle simmer.
Combine cornflour with 2 tablespoons of water in a small bowl and stir until a smooth paste forms. Add to milk mixture and continue stirring over a low heat until thickened.
Add fish, broccoli and peas to sauce and heat through. Transfer mixture to a 2-litre (8-cup) capacity ovenproof dish.
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 the fish mixture. Spray lightly with oil and bake for 10�15 minutes, until pastry is golden and fish and vegetables are tender.

Nutrition analysis per serve. SERVES 4
Energy 1370 kJ/ 326 Cal; 6 g fat (includes saturated fat 2 g); 6 g fibre; 38 g protein; 27 g carbohydrate