Seafood > Puff Pastry > Pies

Puff Pastry Fish Pie Recipe

Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 1/2 cup of chopped carrots
- 1/2 cup of chopped celery
- 1/2 cup of chopped onion
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- Salt and pepper to taste
- 1 egg, beaten

Special equipment needed:
- 9-inch pie dish
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery and cook until softened, about 5 minutes.

3. Add the flour to the skillet and stir until combined. Gradually pour in the milk, stirring constantly, until the mixture thickens.

4. Add the fish, peas, and corn to the skillet and stir until well combined. Season with salt and pepper to taste.

5. Pour the fish mixture into the pie dish.

6. Roll out the puff pastry on a lightly floured surface and cut it to fit the top of the pie dish. Place the pastry on top of the fish mixture and press the edges to seal.

7. Brush the beaten egg over the top of the pastry.

8. Bake the pie for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.

9. Let the pie cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 29g
Protein: 20g

Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Fresh vegetables can be used in place of frozen vegetables.
- Soy milk or almond milk can be used in place of regular milk for a dairy-free option.

Variations:
- Add shrimp or scallops to the fish mixture for a seafood medley.
- Add diced potatoes to the vegetable mixture for a heartier pie.
- Use a different type of pastry, such as phyllo dough or pie crust.

Tips and tricks:
- Thaw the puff pastry according to package instructions before using.
- Be sure to seal the edges of the pastry to prevent the filling from leaking out.
- Use a fork to prick a few holes in the top of the pastry to allow steam to escape.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the pie on a large platter with a side salad or roasted vegetables.

Garnishes:
Sprinkle chopped parsley or chives over the top of the pie for a pop of color.

Pairings:
Serve the pie with a crisp white wine, such as Sauvignon Blanc.

Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a mixed green salad.

Troubleshooting advice:
If the pastry is not browning evenly, cover the edges with foil to prevent them from burning.

Food safety advice:
Be sure to cook the fish until it is fully cooked and flakes easily with a fork.

Food history:
Fish pie is a traditional British dish that dates back to the 16th century.

Flavor profiles:
The pie has a creamy, savory filling with a flaky, buttery pastry crust.

Serving suggestions:
Serve the pie hot, straight out of the oven for the best flavor and texture.

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Taste: Savory, Rich, Creamy, Flakey, Fishy