White Fish Pie

Name: White Fish Pie
Ingredients: Pie Ingredients; 2 basa fillets, roughly chopped (350g); 3 tablespoons djon mustard; 2 spring onions, sliced diagonally; 2 tablespoons parsley, finely chopped; 300 g mashed potatoes; 80 g grated tasty cheese; 1 tablespoon poppy seed; 1 egg (eggwash); 1 sheet puff pastry; White Sauce Ingedients; 200 ml milk; 2 tablespoons arrowroot; 1 tablespoon white wine

14 ingredients

5 steps

Ingredients

Pie Ingredients
2 basa fillets, roughly chopped (350g)
3 tablespoons djon mustard
2 spring onions, sliced diagonally
2 tablespoons parsley, finely chopped
300 g mashed potatoes
80 g grated tasty cheese
1 tablespoon poppy seed
1 egg (eggwash)
1 sheet puff pastry
White Sauce Ingedients
200 ml milk
2 tablespoons arrowroot
1 tablespoon white wine

Directions

1

To make the White sauce: Gently heat milk in a saucepan until it simmers. Mix the arrowroot and the white wine together and pour slowly into the simmering milk whilst whisking until a thick consistency is reached. Note: Do not let the milk boil whilst making this.
2

Using 2 single serve oval pie tins, (divide the ingredients between the 2 dishes.) Spread the mashed potato on bottom and to the edges to create a well in the centre.
3

Divide and place the fish and spring onions into eash mash well and spread the mustard over, sprinkle with tasty cheese and half the poppy seeds.
4

Spread the white sauce over the top of both pie tins. Sprinkle over with parsley and cover with the puff pastry. Fold in the pastry leaving a small gap around the edges to reveal some mash.
5

Brush with egg wash and sprinkle with poppy seeds. Bake in a preheated oven at 230°C for 15-20 minutes.