These fish and prawn pies are the perfect comfort meal and a first for me. I have always run screaming from anything that needed pastry. Thank you John Head for introducing me to Careme traditional pastry available at Harris Farm.
This is from Donna Hay's book The New Classics.
1 table spoon olive oil
1 brown onion, chopped
1/4 cup dry white wine
1 1/2 cups single cream
1/2 cup frozen peas
2 tablespoons chopped flat-leaf parsley leaves
1/2 teaspoon cayenne pepper
300 ocean trout fillets, skin off and chopped into 4cm pieces
300 g snapper fillets, skin off and chopped into 4 cmpieces
250 g preen prawns peeled and deveined
1 block store-bought puff pastry ( thawed)
1x quality eggs
Pre heat to 200C . Heat the oil in a saucepan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Add the wine and cream and cook for a further 4-5 minutes or util thickened slightly. Remove from heat, add the peas, parsley lemon rind, cayenne pepper, trout, snapper and prawns and stir to combine. Spoon filling into 4 x 12cm rounds from pastry and use to top pies. Using a cookie cutter, cut 4 fish shapes from the remaining pastry and place on pies. Trim edges, brush with egg wash and bake for 30-35 minutes or until golden.
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