Filo Topped Fish Pie Recipes
FILO-TOPPED FISH PIE
Fish pie doesn't have to mean heavy mashed potato. Light, crisp pastry tops this tomato-based recipe with halibut, sea bass and prawns
Provided by Angela Boggiano
Categories Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.
- Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.
- Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.
- When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.
Nutrition Facts : Calories 484 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.8 milligram of sodium
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
PHYLLO SPINACH FISH PIE
Phyllo and spinach make you think of warm and sunny Greece! The fish gives this combo another twist. Created for the RSC cook contest!
Provided by PetsRus
Categories Savory Pies
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Cube the fish, sprinkle with lime juice and set aside.
- Mix together the spinach, eggs, sour cream, basil, green onions, garlic and cashew nuts, also add the zest of the lime.
- Add seasonings to taste.
- Brush a 9 inch round baking tin with olive oil, a loose bottom or springform pan will make it easier to remove the pie after baking.
- Brush a sheet of phyllo with olive oil, line the tin, sprinkle with some breadcrumbs, repeat with all the sheets overlapping each time and using the breadcrumbs, you will have lots of pastry hanging over the side of the tin.
- Drain the fish, mix gently with the spinach mixture and pour in the pastry lined tin.
- Top with the cheese and then the tomatoes.
- Roll the overhanging pastry up and over the edge of the tin, ending up with a tight roll all the way around the pie but on the inside of the tin, then brush the pastry roll with olive oil.
- Bake for 30-35 minutes, let stand for 5 minutes and remove from the tin.
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- Combine the crème fraîche with the cornflour in a large bowl. Add the remaining ingredients except the pastry and butter, season and mix well.
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