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Fish pot pies

Name: Fish pot pies
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Ingredients: 700g smoked cod; 500ml (2 cups) milk; 2 bay leaves; 1 tablespoon chopped flat-leaf parsley; 2 hard-boiled eggs, peeled, roughly chopped; 1 cup broccoli florets, blanched; 50g unsalted butter; 4 tablespoons plain flour; 100ml (5 tablespoons) white wine; 2 (25 x 25cm) sheets puff pastry; 1 egg, beaten

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35m

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Use your spoon to break through the crunchy crust to reveal the delicious fish filling hidden underneath.

700g smoked cod
500ml (2 cups) milk
2 bay leaves
1 tablespoon chopped flat-leaf parsley
2 hard-boiled eggs, peeled, roughly chopped
1 cup broccoli florets, blanched
50g unsalted butter
4 tablespoons plain flour
100ml (5 tablespoons) white wine
2 (25 x 25cm) sheets puff pastry
1 egg, beaten

Method

1.

Place the cod, milk and bay leaves in a frying pan and bring to the boil. Reduce heat and simmer for 5 minutes. Drain, reserving the milk. Discard the skin from the cod, break flesh into flakes and place in a bowl. Add parsley, eggs and broccoli.
2.

Melt the butter in a clean saucepan over medium heat. Add the flour and cook for 1 minute until it starts to honeycomb (when small bubbles appear over the surface). Add the wine and the reserved milk, season with salt and pepper and cook for 1-2 minutes until thickened. Combine with the fish mixture and divide between the ramekins, then set aside to cool.
3.

Preheat oven to 180°C.
4.

Cut out four 12cm circles from the pastry sheets and brush one side with egg. Place pastry, egg side down, over the dish, pressing down to stick to the sides of the dish. Brush tops with remaining egg and bake for 20 minutes until golden.