Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 13.92 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 25grams unsalted butter, chopped
- 2tablespoons plain flour
- 2 cups Woolworths lite milk
- 2teaspoons Dijon mustard
- 1 punnet chives, finely chopped
- 1/2 cup frozen peas
- 260grams skin-off barramundi fillets, cut into 3cm pieces
- 300grams skin-off salmon fillets, cut into 3cm pieces
- 150grams natural hot smoked salmon, skin off, roughly flaked
- 250grams green prawns, peeled, deveined
- 60grams baby spinach leaves
- 2 sheets Woolworths frozen puff pastry, partially thawed
- 1 free range egg, lightly beaten
Nutrition per serving
3550kJ / 848Cal
3550 Kilojoules or 848 Calories
41% of daily energy intake*
Protein
58.5grams
Fat
46.8grams
Carbs
47.8grams
Sugars
10.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Feed the whole family with a creamy prawn and fish pie filled with salmon, barramundi, peas, spinach and chives. Top it all off with buttery flaky pastry.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced.
Step 2 of 3
Melt butter in a large, deep frying pan over medium-high heat. Cook flour for 1 minute, stirring, or until bubbling. Gradually stir in milk and mustard. Bring to the boil. Reduce heat to medium and cook for
1 minute, stirring, or until mixture has thickened. Remove pan from heat. Stir in chives, peas, fish, prawns and half of the spinach. Season. Spoon mixture into a 6-cup capacity baking dish.
Step 3 of 3
Using a 4.5cm round cutter, cut rounds from pastry. Arrange pastry rounds, slightly overlapping, over pie filling to replicate fish scales. Brush with a little egg, then bake for 35 minutes or until pastry is golden and puffed, and fish is
cooked through. Serve pie with remaining spinach.
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