Fish Pies (Makes 4 Individual Ramekins for Big Kids or 1 Large One)

Prep Time: 5 mins Cook Time: 30 mins

nut free


  • 1 1/2 Cups milk (I prefer whole milk for this recipe)
  • 1 Cup broccoli florets, fresh or frozen
  • 1 large carrot, peeled and diced
  • 1 Ear of Corn or 1/2 Cup Frozen
  • 2 Sole Fillets, fresh or frozen (or 1/2 Lb halibut, haddock or cod)
  • 2 Tbsp butter
  • 2 Tbsp Flour plus extra for sprinkling
  • 1/2 Box Puff Pastry, 1 sheet (I like Dufours or Pepperidge Farms), defrosted
  • 1 Egg, whisked with 1 tsp water (this is known as an egg wash for the crust)


1. Preheat oven to 400 degrees
2. Bring the milk to a boil in a large saucepan.
3. Add the broccoli and carrots and reduce the heat to a simmer. Cover and cook for 3 minutes.
4. Add the corn and fish and continue to cook for 4 more minutes or until vegetables are fork tender.
5. Remove the vegetables to a separate bowl. Break the fish into pieces and chop the broccoli into bite size pieces if needed.
6. Melt the butter in a saucepan over low heat. When it’s melted add the flour and whisk making a roux.
7. Add the milk a little at a time until mixture is a thick saucy consistency.
8. Add the sauce to the fish and vegetables and combine.
9. Pour the mixture into individual ramekins.
10. Sprinkle work surface with a bit of flour and roll out puff pastry to remove lines (only if necessary).
11. Cut out 4 individual circles, using a knife, just larger then the top of each ramekin.
12. Divide the fish mixture between the 4 ramekins and cover with puff pastry sheet.
13. Brush each puff pastry ramekin with egg wash.
14. Bake on a cookie sheet for 20 minutes or until pastry is golden.
15. Serve.