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Fish Pie

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1 roll of Paneton savoury pastry
1 roll of Paneton flaky pastry
1 carrot
1 onion
1 celery stick (blitz carrot/onion/celery in a food processor to a fine consistency)
1 cup spinach leaves
1 cup broccoli (blitz spinach/broccoli to a medium/fine texture)
1/2 golden kumara diced
Smoked Kahawai (deboned and chopped)
Salt and pepper to taste
1 egg (beated for egg wash)
White sauce:
2 Tbsp flour
50g butter
1 cup milk
Preheat oven to 180 degrees.
Grease pie pan with butter, line with savoury pastry and chill in fridge.
Process veges as above.
Heat large fry pan with 1 tsp oil, saute onion/carrot/celery/kumara mix until tender.  Add butter, once melted add flour and mix well.  Add milk a little at a time – mixing well to ensure no flour lumps.  This will create your white sauce.  Add brocoli/spinach/fish and gently stir through.  Season with Salt and Pepper to taste.
Spoon filling into chilled pastry case.  Egg wash edges to help pastry top seal.
Lay flaky pastry top over pie, crimp with a fork around the edges and coat with egg wash.
Bake for 30-40 minutes until pastry is golden brown.
Serve with mashed potatotes, peas and baby carrots for a family friendly meal with loads of hidden vegetables.