RECIPE | One-bowl fish pie
Fish pies are always a family favourite. This one features a tasty hake-and-tomato filling topped with a crisp puff pastry lid
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.