Australian Fish and Spring Onion Pies |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the archives of The Australian Women's Weekly magazine. Sauce mixture can be made a day ahead. Complete the pies close to serving. Ingredients:
4 medium spring onions (with mature white bulbs) |
2 ounces butter |
1 medium carrot, chopped finely |
2 sticks celery, trimmed, chopped finely |
2 tablespoons plain flour |
1 cup fish stock |
1/2 cup cream |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
1 1/2 lbs boneless white fish fillets, chopped |
1 tablespoon chopped fresh dill |
1 tablespoon chopped fresh chives |
1 egg, beaten lightly |
1 -2 sheet ready-rolled butter puff pastry |
Directions:
1. Trim spring onions, leaving about 2 of the stems. Cut one spring onion into four slices lengthways and reserve for the tops of the pies. Chop remaining spring onions coarsely.
2. Melt butter in a large saucepan; add remaining onions with carrot and celery. Cook, stirring, until vegetables soften.
3. Add flour to saucepan; cook, stirring, for 1 minute. Add stock and cream; cook, stirring, until sauce boils and thickens. Stir in lemon juice and mustard.
4. Add fish to pan, stir gently. Cover, simmer until fish is just cooked. Gently stir in herbs and season with salt and pepper.
5. Pre-heat oven to 350°F.
6. Spoon mixture into 4 ovenproof dishes (1-cup capacity); place on oven tray. Brush dish edges with egg, top with pastry; trim. Brush pastry with more egg and top with reserved onion.
7. Bake in a moderately hot oven for about 25 minutes or until pastry is puffed and browned.
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