The whole family will love the flaky, buttery top to this fish pie – a great way to get kids to try fish
- 25g butter
- 1tbsp olive oil
- 1 large onion, finely chopped
- 30g plain flour
- 568ml milk
- 2 salmon fillets
- 2 cod fillets
- 100g frozen prawns, thawed
- 180g fresh spinach, washed and drained
- 1 375g pack puff pastry
Heat the butter and oil in a pan, add the onion and fry until soft (approx. 5 mins). Add the flour and cook for a couple of mins. Gradually add the milk, whisking all the time. Cook over a gentle heat until the sauce has thickened.
Cut the fish into large bite-size chunks and scatter in an ovenproof dish together with the prawns. Top with the spinach and pour the sauce over the top. Gently mix everything together.
Roll out the pastry and rest over the top of the pie, then trim to fit. Use and trimming to decorate the top of the pie if you liked.
Cook in a preheated oven (200ºC/400ºF/Gas Mark 6) for 25-30 mins. The pastry should have risen and be light golden and the pie should be hot throughout. Serve with fresh peas if liked.
Each portion contains:
of your guideline daily amount