In a non-stick frying pan over medium heat, sauté the veggies for 8 minutes or until soft and starting to brown.
Sprinkle over flour and stir cooking for 1 minute or until well coated.
Add the stock and fish and stir until well combined.
Reduce heat and simmer for 10 minutes.
Season to taste.
Cut 8 bases and 8 lids from the pastry sheets (using leftover pastry, join together, then roll out flat and thin).
Press the first 4 bases into the pie holes.
Pour the mixture into each base.
Top with a lid, close and cook for 8 minutes, or until the crust is golden brown and crunchy.
Carefully remove and repeat.