30-minute fish pie

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Lay the filo sheets on top of each other on a baking tray, and scrunch them up into a size that will fit the top of the pie dish you want to use. Bake for 8 minutes or until the filo has cooked and turned golden.
2. Meanwhile, melt the butter and stir in the flour, let it foam for a minute and then gradually whisk in the milk, and add the bay leaf. Bring to a simmer and cook for 2-3 minutes or until the mixture thickens. Fold in the fish, prawns and parsley, and cook gently for 5 minutes or until the fish has cooked through. Tip into a warmed pie dish and sit the filo on top.

Gi assessment

(with both fish). There are no Gi values for filo pastry but, since it's made from white flour, it may not be categorised as low Gi. However, only using the smallest amount, this healthy version of a classic puff-pastrytopped fish pie is likely to do quite well on the Gi scale.

Per serving (with both fish)

472 kcalories, protein 51.5g, carbohydrate 23.6g, fat 19.8 g, saturated fat 7.4g, fibre 0g, salt 0 g

Latest comments and suggestions

• Webby

  28 December 2007

  Webby commented on this recipe

  Definately going to try this one but I might change the pastry for potato instead.

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• nessharrison

  20 February 2008

  nessharrison rated this recipe

  

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• James

  27 February 2008

  James commented on this recipe

  Very quick and easy but filo pastry definitely needs to be brushed with butter before baking in oven. We had dill instead of parsley in with fish.

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• Webby

  29 February 2008

  Webby rated and commented on this recipe

  

  For my first attempt on making a fish pie I thought this was very easy and very tasty, alothough I did add more milk that suggested as my partner loves loads of sauce, I also did it with mash rather that pastry, which I thought was really nice. Would definately do again

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• george93

  01 June 2008

  george93 commented on this recipe

  I used this dish for my food and nutrition practical work. I really enjoyed it and i added peas to the fish pie. Also i put potato on top instead of the filo pastry. I will definetly make this again!

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• Caroline Wilkie

  19 June 2008

  Caroline Wilkie commented on this recipe

  My first time doing a fish pie! So easy to do and the kids loved it. The filo pastry was a lovely change from potatoes.

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• Juno

  27 June 2008

  Juno rated and commented on this recipe

  

  I have just made this. I used potatoes instead of filo pastry which I don't like and also added some smoked coley. It is really easy to make and tasted delicious.

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• Rosie-Anna

  10 October 2008

  Rosie-Anna commented on this recipe

  I used this recipe in my GSCE Catering class and had it for dinner with my family that evening. It was really easy and i just doubled up the ingredients to make it for four. I added King prawns to it as well as I love them and we all though it was really nice. The pastry made a really nice change from potato I used the left over fish mixture which i had to make mini filo parcels using some extra pastry which were also delicious.

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Ingredients

• 2 sheets filo pastry
• 1 tbsp butter
• 1 tbsp flour
• 250ml semi-skimmed milk
• 1 bay leaf
• 350g skinless white fish or salmon fillets, or both, cut into cubes
• 100g small cooked prawns
• a handful of parsley , chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Cook 30 mins

Ingredients

• 2 sheets filo pastry
• 1 tbsp butter
• 1 tbsp flour
• 250ml semi-skimmed milk
• 1 bay leaf
• 350g skinless white fish or salmon fillets, or both, cut into cubes
• 100g small cooked prawns
• a handful of parsley , chopped

Per serving (with both fish)

472 kcalories, protein 51.5g, carbohydrate 23.6g, fat 19.8 g, saturated fat 7.4g, fibre 0g, salt 0 g

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