Fennel Fish Pies

Name: Fennel Fish Pies
Ingredients: 3 tbsp butter; 4 None spring onion, sliced; 1 None large fennel, sliced thinly, top reserved and finely chopped; 2 tbsp flour; 1 cup fish stock; 1/2 cup cream; 2 tsp dijon mustard; 1 tbsp lemon juice; 1 oz frozen peas; 4 None snapper fillets, 1/2 lb each; 1 None sheets puff pastry; 1 None large egg, beaten lightly

12 ingredients

2 steps

Ingredients

3 tbsp butter
4 None spring onion, sliced
1 None large fennel, sliced thinly, top reserved and finely chopped
2 tbsp flour
1 cup fish stock
1/2 cup cream
2 tsp dijon mustard
1 tbsp lemon juice
1 oz frozen peas
4 None snapper fillets, 1/2 lb each
1 None sheets puff pastry
1 None large egg, beaten lightly

Directions

1

For the filling, melt butter in a large frying pan and add the spring onion and fennel. Cook, stirring, until onion softens. Add the flour and cook, stirring, 1 min. Gradually stir in stock and cream. Cook, stirring, until sauce boils and thickens. Stir in 2 tbsp of the fennel top, mustard, lemon juice and peas. Add the fish and stir to combine. Remove from heat.
2

Preheat oven to 425°F. To assemble the pies, spoon the fish mixture into 4 3-cup ovenproof dishes. Place on a baking sheet. Cut 4 wide strips (1 inch) from the pastry dough and 4 pastry lids large enough to fit the tops of the dishes. Brush dish edges with egg, place pastry around edge of dishes and top with the pastry lids. Brush with a little more egg. Bake 35 mins, or until pastry is puffed and browned.