Fish, leek and potato pies

Fish, leek and potato pies

By
From
Zest
Serves
4
Prep
10 mins
Cooking time
30 mins
Photographer
Ian Hofstetter

Everyone loves pie – kids especially – so try something different with this recipe and make it with chicken sometimes. You’ll need to replace the fish stock with chicken stock.

Ingredients

Quantity Ingredient
spray oil
3 potatoes, peeled and cut into 2 cm cubes
2 leeks, trimmed, washed thoroughly and sliced
1/3 cup plain flour
1 cup low-fat milk
3/4 cup fish stock
750g firm white fish fillets, cubed
1/4 cup parsley, chopped
4 sheets filo pastry
mixed salad, to serve

Method

  1. Preheat the oven to moderate, 180ºC.
  2. Heat a heavy-based frying pan on high. Spray with oil and sauté the potato and leek for 3–4 minutes until the leek is tender. Stir in flour and cook for 1 minute.
  3. Remove the frying pan from the heat. Stir in the milk and stock then return to the heat and cook, stirring, until the sauce boils and thickens. Reduce the heat and simmer for 3 minutes. Stir in the pieces of fish and the parsley.
  4. Spoon the filling into four 1 cup ramekin dishes.
  5. Spray each sheet of filo with a little oil. Scrunch up roughly and use to top the pies.
  6. Bake for 15–20 minutes until the pastry is crisp and golden. Serve with salad.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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