Recipe Inspiration | Crunchy Topped Fish Pies

Crunchy Topped Fish Pies

Prep time: 35 Min | Prep time: 10

Ingredients

30ml olive oil

400g finely chopped kumera

250g finely chopped onion

250g finely chopped carrot

250ml milk

100ml ZoOSh Tartare Sauce

20g cornflour

1.25kg firm white boneless fish fillets, cut into 2-3cm pieces

1½ cups frozen peas

2 tablespoons finely chopped parsley

Finely grated rind of 1 lemon

15 sheets filo pastry

Olive oil spray

Green vegetables, for serving

Method

  1. HEAT oil in a large pan and gently cook kumera, onion and carrot until tender. Stir in combined milk, Tartare Sauce and cornflour and stir until combined. Add the fish, peas, parsley and lemon, bring to boil then remove from heat. Spoon into 10 x 1cup ramekins.
  2. MAKE a stack of three sheets of filo, spraying each layer with oil. Cut into 8 squares and scrunch up. Repeat process with remaining sheets of filo. Place on the top of the fish mixture.
  3. BAKE in a hot oven 200ºC for 20 minutes or until pastry is golden. Serve with vegetables.