Name: Creamy fish and herb pies
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 2 cup milk; 600 gram skinless boneless white fish fillets; 200 gram peeled uncooked prawns; 50 gram butter, chopped; 1/4 cup plain flour; 1/4 cup finely chopped flat-leaf parsley; 1 tablespoon finely chopped dill; 2 green onions, thinly sliced; 1/4 cup frozen corn kernels; 3 sheets filo pastry; olive oil cooking spray; steamed vegetables, to serve

Ingredients

2 cup milk

600 gram skinless boneless white fish fillets

200 gram peeled uncooked prawns

50 gram butter, chopped

1/4 cup plain flour

1/4 cup finely chopped flat-leaf parsley

1 tablespoon finely chopped dill

2 green onions, thinly sliced

1/4 cup frozen corn kernels

3 sheets filo pastry

olive oil cooking spray

steamed vegetables, to serve

Method

1.Preheat oven to 190°C/170°C fan forced. Bring milk to a simmer in a large saucepan. Add fish and prawns; cook for 5 minutes or until prawns change colour and curl. Using a slotted spoon, remove fish and prawns from cooking liquid. Transfer cooking liquid to a large jug: you will need 3 cups. If there isn’t enough, top up with milk.

2.Melt butter in a medium saucepan. Add flour; stir until combined. Gradually add reserved cooking liquid, stirring. Bring to the boil. Stir in parsley, dill, onion and corn, then fish and prawns. Remove from heat. Spoon mixture into four 1 1/4-cup ovenproof dishes.

3.Layer filo sheets on top of each other. Cut into 8 even squares to make a total of 24. For each pie, scrunch 6 filo squares together. Place on top of pie. Spray with oil. Bake for 25-30 minutes or until golden brown. Serve with steamed vegies.

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Ingredients

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