Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 8 people
Estimated cost per serve is 4.55 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
8
- 2tablespoons plain flour
- 2tablespoons butter
- 600grams perch fillet, diced
- 200grams large green banana prawns
- 1 leek, trimmed and chopped
- 1 small brown onion, finely chopped
- 2 potatoes, peeled and diced
- 1/2 chicken stock (or water)
- 2tablespoons white wine
- 1 pinch pepper (for seasoning)
- 1tablespoons olive oil
- 1 egg, lightly beaten
- 1tablespoons dill, chopped
- 2teaspoons thyme leaves
- 1 garlic clove, crushed
- 2 sheet frozen shortcrust pastry, partially thawed
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 4
Preheat the oven to 220°C. Grease a 22cm ovenproof pie dish and place onto a baking tray.
Step 2 of 4
Heat butter and oil in a saucepan over a medium heat. Add onion, leek, garlic, dill and thyme and cook for 5 minutes or until softened and pale golden. Add wine and cook until absorbed. Sprinkle over flour and cook for 1 minute.
Step 3 of 4
Slowly stir in stock and cook for 2 minutes or until sauce has thickened. Add potato and season. Cook for 5 minutes until tender. Add fish and prawns and cook for 3 minutes. Transfer mixture to pie dish.
Step 4 of 4
Cut pastry sheets into 1.5cm strips. Lay strips, evenly spaced, over the top of the pie. Fold back alternate strips and lay more strips across, weaving them over and under as you go. Trim edges. Brush with beaten egg. Bake for 25-30 minutes or until the top is golden. Serve.
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