The past few weeks I have been trying new things in the kitchen as well as reinventing my favourites. There is always a 50-50 chance of success. Sometimes the failures are just too embarrassing to share but will see.
I wanted a pie this past week. I do not make them often, because BUTTER! Oh but I love a flaky crust. I decided on a fish pie, at least I am not eating red meat. I know just fooling myself but it worked
I first made the pastry, I do this by hand. You can use a blender or mixer if you like. Then I made the filling with vegetables, fish and herbs.
After rolling out the pastry and shaping it into circles, I filled it with the filling. Brushed with an egg wash and baked for 40 minutes at 350F.
Rub in cold butter into flour and salt until it resembles breadcrumbs. Add the egg and form into a ball. You may need to add a bit of water. Cover the dough with plastic wrap and refridgerate for at least 30 minutes.
Filling
Cube the fish into 1? pieces
In the sauce pan, add the olive oil, onions, peppers, celery and fresh herbs – saute over medium heat until the onions are translucent – remove from the heat and set aside.
Place the diced potato in the small zipper bag and microwave on high for 2 minutes to soften slightly, add the potatoes to the other vegetables
Heat the tablespoon of oil in a sauce pan and add the flour – whisk until smooth and bubbly Add the cup of milk and whisk until it begins to thicken
Add the fish pieces to the vegetable mixture and carefully fold in the white sauce into the mix. Allow to cool.
Assemble pies
Preheat oven to 350F
Roll out the crust and cut into 6-7 inch circles. Spoon the pie filling and and close using some water to bind. Brush the crust with an egg wash.
Brush the crust with egg wash
Bake at 350 for 40 minutes (or until the crust is evenly browned). Enjoy warm.
