Crunchy Topped Fish Pies

Directions

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.
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.
BAKE in a hot oven 200ºC for 20 minutes or until pastry is golden. Serve with vegetables.