Change up your week and try these golden fish and prawns pasties infused with lemon, thyme and parsley.
- Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until the mixture bubbles. Gradually add the milk, in 3 batches, stirring constantly. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat. Gently stir in onion, fennel, reserved fennel fronds, potato, peas, cayenne pepper, lemon rind, lemon juice, thyme, parsley and salt. Set aside until cooled to room temperature. Stir in the white fish, salmon and prawns and place in the fridge to cool completely.
- Preheat oven to 200C. Line a baking tray with baking paper.
- Using a dinner plate as a guide, cut four 21.5cm discs from the pastry. Place one-quarter of the filling over one-half of each pastry disc, leaving a 2cm border. Fold the other half of the pastry over to enclose. Fold in the edge and press to seal. Place on the lined tray. Brush with egg. Cut a slit in the top of each pasty to allow steam to escape.
- Bake for 25-30 mins or until puffed and golden. Set aside for 5 mins to cool before serving.
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