Topped Fish Pie

Jus-Rol Filo Topped Fish Pie

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Easy
tray
4 Servings
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25 minutes bake time

Try this flavour filled filo topped fish pie recipe for a delicious family meal. Made with Jus-Rol filo pastry sheets and served with salad.

Ingredients

  • Small check mark in a circle icon 1 x 270g pack Jus-Rol, Filo Pastry Sheets
  • Small check mark in a circle icon 150 ml (5fl oz) Crème fraiche
  • Small check mark in a circle icon 1tbsp corn flour
  • Small check mark in a circle icon Large bunch parsley, roughly chopped
  • Small check mark in a circle icon Juice of ½ lemon
  • Small check mark in a circle icon 4 spring onions, sliced
  • Small check mark in a circle icon 150g frozen garden peas
  • Small check mark in a circle icon 1 x 390g pack fish pie mix
  • Small check mark in a circle icon Salt and freshly ground black pepper
  • Small check mark in a circle icon 75g butter, melted
Equipment required
  • Saucepan
  • Sieve
  • Ovenproof dish
  • Pastry Brush
Techniques Used

Method

  1. Preheat the oven 190°C (170°C fan oven) Gas Mark 5.
  2. Combine the crème fraîche with the cornflour in a large bowl. Add the remaining ingredients except the pastry and butter, season and mix well.
  3. Transfer the mixture to a 1.5 litre (2 ½ pt) ovenproof dish.
  4. Brush a sheet of filo pastry with butter and lay another piece on top. Cut into ¼’s, scrunch slightly and place on top of the pie. Repeat the process until the pie is covered. (any leftover filo can be frozen for a later date).
  5. Drizzle any remaining butter over the pie, bake for 20-25 minutes until the pastry is golden and crisp.
  6. Allow to stand for 5 minutes before serving.

Made With

Chilled Filo Pastry Sheets