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Filo-topped fish pie
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3 sheets Jus-Rol Filo Pastry
2 tsp olive oil
400g pack frozen fish pie mix
2 tbsp milk
1 bunch salad onions, thinly sliced
350g tub Essential Cheese Sauce
150g frozen baby broad beans
100g Essential Raw King Prawns
2 tbsp capers in brine, drained
½ x 20g pack dill, chopped
235g pack spinach, washed
1. Preheat the oven to 200°C, gas mark 6. Line a baking sheet with parchment. Take 1 sheet of filo pastry and scrunch it up on the work surface to a round or square, roughly the dimensions of a four-serving shallow pie dish. Brush lightly with the oil. Scrunch the second sheet on top and brush with more oil, then the third sheet and the remaining oil. Season. Bake for 8 minutes, or until crisp.
2. Tip the fish pie mix into a large saucepan and add the milk and salad onions. Cover with a lid and cook for about 5 minutes, until the fish is thawed and beginning to cook. Drain off any excess juices. Add the cheese sauce and the broad beans, prawns, capers and dill. Cook gently, stirring occasionally for 8 minutes, or until the broad beans are cooked and the fish and prawns are opaque and cooked through.
3. Turn the filling into the dish. Rest the pastry on top and return to the oven for 5 minutes. Leave to stand for 5 minutes before serving. Wash the spinach, then wilt in a covered pan over a high heat and serve with the pie.
Cook’s tip Use the same quantity of skinned salmon, cod or haddock instead of the frozen fish pie mix, cutting it into bitesized chunks. Smoked cod or haddock also works well.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in April 2021.