RECIPE | One-bowl fish pie

Serves: 4

Difficulty: Easy

Time: 50 minutes

Ingredients:

1 x 400g pack frozen hake steaks, slightly thawed

45ml (3 tbsp) cake flour

Salt and pepper to taste

5ml (1 tsp) paprika

Shallow oil for frying

1 x 400g tin tomatoes in Mexican or French-style sauce (made by All Gold)

1 roll of puff pastry, thawed

1 beaten egg

Sesame seeds

Method:

1) Preheat the oven to 200°C.

2) Cut the fish into blocks.

3) Combine the flour, generous seasoning and paprika in a plastic bag and add the fish. Toss in the bag till the fish cubes are well coated.

4) Heat the oil in a pan then fry the fish quickly over high heat to seal on both sides.

5) Transfer the fish to 4 individual ovenproof bowls.

6) Divide the tomato mixture between the bowls and stir through to mix.

7) Roll out pastry on a lightly floured surface and cut into 4 circles slightly larger in diameter than the bowls.

8) Brush the edges of the bowls with water and top with pastry circles pressing down the edges with a fork. Brush with egg, sprinkle with sesame seeds and bake for 20 minutes till golden brown.