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White Fish Pie


(Serves 2-4)
2 Basa fillets (350g), roughly chopped
3 tbsp mustard
2 spring onions, sliced diagonally
2 tbsp parsley, finely chopped
300g mashed potato
80g grated tasty cheese
1 tbsp poppy seeds
1 egg (eggwash)
1 sheet puff pastry

White Sauce
200ml milk
2 tbsp arrowroot
1 tbsp white wine


White sauce: Gently heat milk in a saucepan until it simmers. Mix the arrowroot and the white wine together and pour slowly into the simmering milk whilst whisking until a thick consistency is reached.
Using 2 single serve oval pie tins, spread the mashed potato to the edges to create a well in the centre.
Place the fish and spring onions into the well, spread the mustard over, sprinkle with tasty cheese and half the poppy seeds.
Spread the white sauce over the top of both pie tins. Sprinkle over with parsley and cover with the puff pastry. Fold in the pastry leaving a small gap around the edges.
Brush with egg wash and sprinkle with poppy seeds. Bake in a preheated oven at 230°C for 15-20 minutes.



White Fish Pie