Fish, thyme and broad bean pies

Готовим Fish Fish, thyme and broad bean pies

These individual pies prove that the best fish pies are home-made.

Lables: Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 220°C. Blanch broad beans, peel and set aside.
  2. Place fish in a non-stick frying pan, pour over milk and bring to the boil. Reduce heat, simmer for 2-3 minutes. Drain, reserving milk and flake fish.
  3. Melt butter in a frying pan over medium heat. Add onion and garlic, cook for 2 minutes until soft and slightly golden. Add flour, cook for 1 minute. Remove from heat, gradually stir in reserved milk. Return to heat, stir until sauce boils and thickens. Stir in rind, thyme, fish and beans. Set aside.
  4. Spoon into 4 x 1 cup (250ml) ovenproof dishes. Cut out 4 x 10cm pastry rounds. Top dishes with pastry, trim edges, seal. Brush with egg. Bake for 15-20 minutes or until puffed and golden brown.

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1 1/2 cups frozen broad beans
650g fish fillets, skinned
1 1/2 cups milk
20g butter
1 onion, finely chopped
2 garlic cloves, crushed
2 tbsp plain flour
2 tsp lemon rind
1 tsp thyme leaves
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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