Fish Pie en Croute
Member recipe

Fish Pie en Croute

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

A simple twist on two old favourites.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 3 medium sized potatoes, peeled and sliced
  • 30g butter, melted
  • 6 sprigs fresh chives
  • salt and pepper
  • 1tsp lemon zest
  • 3 carrots, diced
  • 50g frozen petit pois
  • 50g frozen sweetcorn
  • 6 sheets filo pastry
  • 500g salmon fillet
  • olive oil
  • 1 egg, beaten


    1. Preheat the oven to 220C/fan 200C/gas 7. Bring a pan of salted water to the boil and add the sliced potatoes to it, boil for 15 mins or until soft. Mash the potatoes (using a ricer if you have one) and add the butter, chives, salt and pepper and lemon zest, stir thoroughly. Blanch the carrots and add them in along with the petit pois and sweetcorn.
    2. Lay out a sheet of filo pastry on a baking tray, place the salmon fillet in the centre and spoon the mash on top of it. Fold the sides of the pastry over the filling as far as they will go, lightly brush with oil and place another sheet over the top, folding it over as you go to create a wave like pattern. Repeat using all the pastry sheets.
    3. Brush the top layer of pastry with the beaten egg and place the en croute in the oven for 20 minutes, turning around halfway through. Serve with green beans and parsley.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.