Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 8 people
Difficulty level: 3 out of 4
13 Ingredients
- 20grams butter
- 500grams puff pastry, thawed
- 1tablespoons canola oil
- 800grams lampuki, skin and bone removed
- 4 cloves garlic, peeled and mashed
- 2 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 1 head cauliflower, chopped into florets
- 4tablespoons tomato paste
- 3/4 cup vegetable stock
- 80grams black olives, pitted and halved
- 2tablespoons capers
- 4teaspoons milk
Description
Enjoy this savoury fish pie with Maltese influences.
Method
Step 1 of 8
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 8
Butter a deep baking dish and then line the bottom and edges with the thawed pastry keeping some aside for the top.
Step 3 of 8
Heat up a non stick pan and then add the canola oil and lampuki and fry for 6 minutes turning halfway. Then remove from the pan and set to one side.
Step 4 of 8
Add the garlic, onion, carrot, cauliflower and tomato paste to the pan and fry while tossing for 4 minutes.
Step 5 of 8
Add the stock to the pan with the olives and capers and bring to a boil and then simmer for 5 minutes.
Step 6 of 8
Once the sauce has reduced, empty half of the vegetables to the pastry in the dish, then place the fish, then cover with the remainder of the veg.
Step 7 of 8
Top the dish with pastry and lightly brush with milk and seal the pastry around the edges. Pierce with a fork numerous times.
Step 8 of 8
Bake the pie in the oven for 40 minutes and allow to cool slightly before serving.
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