CREAMY FISH PIE

INGREDIENTS METHOD

62g streaky bacon rashers, thinly sliced
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1/4 onion, finely chopped
1 Heat up vegetable oil in a pan over medium
heat. Cook garlic for one minute. Proceed by
adding onion and bacon. Keep stirring mixture
until bacon begins to sizzle (Warning: It may
begin to spit). Once onion is softened, take off
the heat.

100g cauliflower florets (from about 1/4 2. Reheat mixture to add cauliflower and
cauliflower) peas, stirring mixture around for the peas to
thaw. Continue by mixing in the cream. Bring
45g frozen peas the filling to a boil and cook for 2 minutes,
stirring occasionally. When the liquid reduces
150ml thickened cream
slightly, remove from heat to cool.
1/8 cup (75g) plain flour
3. Preheat oven to 200C. Pat fish dry with a
375g white fish (try to get the firm kind) paper towel before placing in a bowl with
plain flour and toss to coat. Season, then fold
1/8 bunch dill, leaves picked through cooled cream mixture with dill.
Transfer to a 2L ceramic pie dish to set aside.
20x20cm puff pastry (~185g)
4. Take out one slice of ready to use pastry
1 egg, beaten
and cover pie dish, making sure there is a slit
(or holes) on the surface. Trim any excess
pastry from edges if need be.
UTENSILS
5. Brush pie with beaten egg using the back of
Knife spoon, then place dish on a baking tray. Bake
Chopping board for 1 hour or until golden and fish is cooked
through.
1 x Spoon OR brush

3 x Medium sized bowls

Measuring cup

Ladle

Spatula

Large pan

Baking dish (20 cm width x 6 cm height)