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Dinner | Fish

Fish pie with cheese pastry crust

This twist on the British classic delivers help for your thyroid, metabolism, heart and brain

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Fish pie with cheese pastry crust recipe
Serves:
4
Preparation:
20 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Milk, Milk, Lactose, Fish, Eggs, Gluten
Check Your Own Recipe

What are the health benefits of Fish pie with cheese pastry crust?

This twist on the British classic delivers help for your thyroid, metabolism, heart and brain

 

Ingredients

Method

Ingredients

Black pepper to taste nutritional information
Black pepper to taste
110g mushrooms, sliced nutritional information
110g mushrooms, sliced
12g/3 tbsp chives, chopped nutritional information
12g/3 tbsp chives, chopped
350g cod fillet cut into chunks nutritional information
350g cod fillet cut into chunks
110ml  double cream nutritional information
110ml double cream
100g emmental cheese grated nutritional information
100g emmental cheese grated
110ml fish stock nutritional information
110ml fish stock
350g smoked haddock fillets cut into chunks nutritional information
350g smoked haddock fillets cut into chunks
50g/1 egg, beaten nutritional information
50g/1 egg, beaten
15ml/olive oil nutritional information
15ml/olive oil
300g ready-to-roll puff pastry nutritional information
300g ready-to-roll puff pastry
Salt to taste nutritional information
Salt to taste
25g/1 shallot, peeled and chopped nutritional information
25g/1 shallot, peeled and chopped
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 200C/400F/Gas 6.
2) Fry the shallots for a few minutes in the oil then add the fish stock and cream.
3) Bring to the boil and season then turn off.
4) Place the fish, mushrooms and chives in the dish, season with salt and pepper then pour the sauce over and fold in gently.
5) Roll out the pastry to twice the size of the ovenproof dish.
6) Sprinkle one half with the grated cheese.
7) Fold the pastry over sealing the cheese inside and roll very lightly to seal.
8) Top the pie with the pastry, trim off any excess and brush with the beaten egg.
9) Bake for 25-30 minutes until golden.

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