Fish Pot Pies

Name: Fish Pot Pies
Ingredients: 1/4 cup olive oil; 3 None large red onions, finely sliced; 6 cloves garlic, peeled and sliced; 2 x 14 oz cans whole plum tomatoes; 2 tbsp capers; 7 oz pitted green olives, halved; 3 None bay leaves; 8 sprigs thyme; 1/2 cup flat leaf parsley, finely chopped; 4 sheets puff pastry; 14 oz cod fillets, skin removed, cut into 1 inch chunks; 1 None large egg, beaten; None None Mixed greens salad, to serve

13 ingredients

4 steps

Ingredients

1/4 cup olive oil
3 None large red onions, finely sliced
6 cloves garlic, peeled and sliced
2 x 14 oz cans whole plum tomatoes
2 tbsp capers
7 oz pitted green olives, halved
3 None bay leaves
8 sprigs thyme
1/2 cup flat leaf parsley, finely chopped
4 sheets puff pastry
14 oz cod fillets, skin removed, cut into 1 inch chunks
1 None large egg, beaten
None None Mixed greens salad, to serve

Directions

1

Preheat oven to 400°F. Grease four 4-inch ramekins or individual pie dishes.
2

Heat oil in a large saucepan over medium heat. Add onions and garlic, season to taste and cook for 15 mins, or until soft. Add tomatoes, capers, olives, bay leaves and thyme and cook for 20 mins, or until sauce has thickened. Add parsley and remove from heat.
3

Cut eight 5-inch circles from the puff pastry and use 4 to line prepared pie dishes. Divide fish evenly among pies, then top with tomato mixture.
4

Pierce remaining puff pastry circles all over with a fork, then drape over pies, tucking in sides and crimping edges. Brush tops with beaten egg. Bake for 45 mins, or until puffed, golden and cooked through. Serve with mixed salad.