A rich and creamy savoury pie filling which combines fragrant dill weed and smoked cod. Use filo for a super, crunchy pastry.
- Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a frying pan over medium heat. Add fennel and leek. Cook, stirring occasionally, for 5 minutes or until soft. Sprinkle over flour. Cook, stirring, for 1 minute. Remove from heat.
- Gradually add stock and cream, whisking constantly. Return pan to heat. Cook, stirring constantly, for 5 to 8 minutes or until sauce comes to the boil. Add dill, mustard and 1 tablespoon lemon juice. Simmer for 2 minutes.
- Add fish and cod to pan. Cook, stirring occasionally, for 5 minutes or until fish is cooked through. Season with pepper.
- Meanwhile, layer pastry sheets on top of each other on a board. Place ramekins upside down on pastry. Using rims as a guide, cut pastry rounds 0.5cm larger than ramekin tops (allows for shrinkage). Place pastry rounds on prepared tray. Brush with egg and sprinkle with salt and ground black pepper. Bake for 10 minutes or until pastry is golden and puffed.
- Spoon fish mixture into ramekins. Top with pastry lids and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set