Fish Pie

Ingredients

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Method

1. Preheat the oven to 175°C fan-forced. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium–high heat and cook leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic.
2. Season well with salt and freshly ground black pepper and deglaze with white wine. Cook until wine has almost evaporated.
3. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2–3 minutes over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens.
4. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork.
5. Bake for 15–20 minutes or until pastry is puffed and golden brown.