Fish Pie - 4 Ingredients
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Fish Pie

Serves 8 small pies


  • 800g frozen mixed vegetables thawed
  • 2 tbsp plain flour
  • 400g skinless smoked cod, trout or salmon 3cm pieces
  • cups fish stock
  • 3 sheets puff pastry


  • 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.

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