Name: Lucky dip pies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram frozen shoe-string fries; 1/4 cup lemon juice; 600 gram skinless firm white fish fillets, cut into 4 cm pieces; 40 gram butter; 1 leek, pale section only, thinly sliced, washed; 2 tablespoon plain flour; 1 1/2 cup skim milk; 3/4 cup frozen peas and corn mix, thawed; 2 tablespoon chives, coarsely chopped

Ingredients

500 gram frozen shoe-string fries

1/4 cup lemon juice

600 gram skinless firm white fish fillets, cut into 4 cm pieces

40 gram butter

1 leek, pale section only, thinly sliced, washed

2 tablespoon plain flour

1 1/2 cup skim milk

3/4 cup frozen peas and corn mix, thawed

2 tablespoon chives, coarsely chopped

Method

1.Preheat oven to 220°C/200°C fan forced. Place fries on an oiled baking tray. Bake for 25-30 minutes or until golden and crisp.

2.Meanwhile, fill a medium frying pan with water to 5cm deep, add 2 tablespoons of the juice. Bring to the boil over moderate heat. Add fish. Cover. Reduce heat to low. Poach fish for 5 minutes or until just cooked. Using a slotted spoon, transfer fish to a plate.

3.Melt butter in a medium saucepan over moderate heat. Add leek, cook and stir for 4-5 minutes or until soft. Add flour; cook and stir, for 1 minute. Gradually add milk, stirring until mixture boils and thickens. Stir in fish and vege mix, simmer for 2 minutes or until heated. Stir in chives and remaining juice.

4.Spoon hot mornay mixture into 4 x 1 1/2-cup serving dishes. Stand chips in mornay mixture. Serve.

Look out for fish on special; you can use any firm white fish, such as ling or perch. Top pies with puff pastry or mashed potato, bake in an oven preheated to 200°C/180°C fan forced for 15 minutes.
Note

Woman's Weekly Food

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