Name: Leek and tomato snapper pies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 60 gram butter; 1 leek, thinly sliced; 1/2 cup white wine; 2 tablespoon plain flour; 1 cup milk; 400 gram skinless, boneless snapper, cubed; 250 gram punnet cherry tomatoes; 2 tablespoon chopped fresh dill; 1 sheet frozen puff-pastry, thawed; egg-white, lightly whisked, for brushing; flaked sea salt; lemon wedges and salad, to serve

Ingredients

60 gram butter

1 leek, thinly sliced

1/2 cup white wine

2 tablespoon plain flour

1 cup milk

400 gram skinless, boneless snapper, cubed

250 gram punnet cherry tomatoes

2 tablespoon chopped fresh dill

1 sheet frozen puff-pastry, thawed

egg-white, lightly whisked, for brushing

flaked sea salt

lemon wedges and salad, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 x 1 1/2-cup pie dishes.

2.Melt butter in a large saucepan on medium heat. Sauté leek, 2-3 minutes, until tender.

3.Pour in wine and cook, 1-2 minutes, until almost evaporated. Stir in flour, cooking 1-2 minutes, until lightly browned. Remove from heat.

4.Gradually pour in milk, stirring constantly until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer, 3 minutes. Remove from heat.

5.Mix fish, tomatoes and dill into sauce, stirring until well combined. Season to taste.

6.Spoon pie filling evenly between dishes. Cut pastry into 4 even squares. Cover each pie dish with pastry, trimming edges, and press to seal. Brush with egg-white and sprinkle with sea salt.

7.Bake, 20-25 minutes, until pastry is golden and fish is cooked. Serve with lemon wedges and salad, if you like.

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Ingredients

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