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Fish Pies
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings:
4
individual ramekins (or 1 whole pie)
Calories:
290
kcal
Author:
Catherine McCord
Ingredients
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)
Instructions
Preheat oven to 400 degrees
Bring the milk to a boil in a large saucepan.
Add the broccoli and carrots and reduce the heat to a simmer. Cover and cook for 3 minutes.
Add the corn and fish and continue to cook for 4 more minutes or until vegetables are fork tender.
Remove the vegetables to a separate bowl. Break the fish into pieces and chop the broccoli into bite size pieces if needed.
Melt the butter in a saucepan over low heat. When it’s melted add the flour and whisk making a roux.
Add the milk a little at a time until mixture is a thick saucy consistency.
Add the sauce to the fish and vegetables and combine.
Pour the mixture into individual ramekins.
Sprinkle work surface with a bit of flour and roll out puff pastry to remove lines (only if necessary).
Cut out 4 individual circles, using a knife, just larger then the top of each ramekin.
Divide the fish mixture between the 4 ramekins and cover with puff pastry sheet.
Brush each puff pastry ramekin with egg wash.
Bake on a cookie sheet for 20 minutes or until pastry is golden.
Serve.
Nutrition
Calories:
290
kcal
|
Carbohydrates:
20
g
|
Protein:
18
g
|
Fat:
15
g
|
Cholesterol:
105
mg
|
Sodium:
360
mg
|
Fiber:
1
g
|
Sugar:
6
g