Fish and leek pie with caper parsley peas

This is a big family-style pie, but it can easily be pared back to suit one or two. It's a scrumptious way to add some fish to your weekly menu, and the pairing with caper parsley peas makes a well-rounded meal.
Fish and leek pie with caper parsley peas
4 - 6
1H 20M

For more recipes like this, try another of our best fish pie recipes. They’re easy, generously portioned and perfect for enjoying with the whole family on chilly nights.



1.Preheat oven to 180°C. Lightly flour an oven tray or shallow roasting dish.
2.Cut the fish into large chunks and dredge through the seasoned flour. Set aside.
3.Melt the butter in a pan and sauté the leeks over a medium heat until softened – at least 10 minutes. Add the mushrooms, cooking for 3-4 minutes, then stir in the crème fraîche, sour cream and vegetable stock until combined. Bring to a simmer for 2 minutes, then take off the heat. Cool the mixture to warm, then stir in the fish.
4.Halve the pastry and roll each piece to large rectangles. Lay one piece of pastry on your prepared tray and dampen the edges with water. Spoon the fish filling into the middle, then lay the remaining pastry on top, pinching and folding the sides to seal. Slash the top and brush with egg (optional, this makes the lid go golden brown).
5.Bake for 40-45 minutes or until golden brown.
6.Cook the peas, drain and, while hot, toss through the zest and juice, parsley and capers. Drizzle over some olive oil.
7.Serve your pie with peas and a lemon wedge.

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