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Total Time
55mins
Prep 30 mins
Cook 25 mins

Enjoy!

Ingredients Nutrition

Directions

  1. Stick cloves into onion halves and place in a saucepan with milk, bay leaf and fish.
  2. Bring to the boil, then reduce heat to low and simmer for about 8 minutes.
  3. Remove fish with fish slice and cool slightly.
  4. Strain cooking liquid into a jug, discard solids.
  5. Flake fish into large chunks, discarding any bones, then season.
  6. Melt butter in a saucepan over low heat.
  7. Add flour and cook, stirring for 1-2 minutes.
  8. Add reserved liquid and cook, stirring until mixture starts to thicken.
  9. Add cream and simmer for 5 minutes.
  10. Add nutmeg and herbs, then season.
  11. Pour over fish, then cool.
  12. Preheat oven to 180oC.
  13. Pour mixture in four 500ml pie dishes.
  14. Cut 1cm-wide strips from the edge of pastry sheets.
  15. Press around rims of dishes and brush with a little water.
  16. Cut off any excess pastry.
  17. Cut 2 small slashes in tops for steam.
  18. Brush pastry with egg and bake for 25 mintues or until pastry is risen and golden.