Friday 10 April 2015


Cooler weather means pies are back on the menu. We made snapper pie a few times last year, and it was (mostly) a success with the kids. Recently I wanted to make fish pie, but a little bit quicker than going to the trouble of a cream-based sauce. I found this Jamie Oliver recipe and adapted it slightly. His option is covered with a mashed potato, but I had my heart set on puff pastry. Because this recipe isn't cream based, I think it would be even better with the mash on top, but here is what we made - and which was eaten completely by our son, mostly by the youngest and so-so by the three-year-old - which is often how it goes at mealtimes at the moment. I did like that this recipe incorporated lots of vegetables into the pie itself. We just served it with a salad.

1 corn on the cob
1 carrot, grated
2 celery sticks, chopped finely
150g Cheddar cheese
1 lemon, grated and juiced
4 sprigs fresh parsley leaves
300g fish (we used a firm white fish)
Olive oil
Salt and pepper

1. Preheat the oven to 200°C. Cut corn off cob and sprinkle into a deep baking tray or dish. Add grated carrot, celery and cheese. Sprinkle lemon zest and parsley leaves.
2. Cut fish into bite-sized pieces and add to tray. Sprinkle with lemon juice. Drizzle with olive oil and add pinch of salt and pepper. Mix all the ingredients.
3. Place puff pastry on top and cook for about 40 minutes or until golden.

images the indigo crew

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