Luxury Fish Pie

Luxury Fish Pie

A buttery puff pastry makes this luxury fish pie a delicious alternative to a traditional potato topping. The salmon and prawns/shrimp are in a creamy sauce with sweetcorn and mushrooms.

Luxury Fish Pie

4 servings
  • Preparation time: 35 minutes
  • Standing time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450 ml (15 fl oz) milk (2 cups)
  • 450 g (1 lb) salmon, skinned
  • 170 g (6 oz) tiger prawns/shrimp
  • 170 g (6 oz) frozen sweetcorn (or canned) (1 cup)
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) flour (⅓ cup + 1 tbsp)
  • 150 ml (5 fl oz) white wine (⅔ cup)
  • 115 g (4 oz) button mushrooms, halved (about 6)
  • salt and freshly ground black pepper
  • 2 tbsp fresh dill, chopped
  • 225 g (8 oz) packet frozen puff pastry, thawed
  • 1 egg, beaten (for glaze)


  • You will also need a pie dish.

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Pour the milk into a large pan. Cut the salmon into cubes and add with the prawns/shrimp to the pan. Bring the milk to the boil and then remove from the heat. Cover the pan and leave for 5 minutes to cook the fish.

  • Now drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.

  • Next, melt the butter in a clean pan. Add the flour and mix to form a paste. Cook over a low heat for 1 minute.

  • Then gradually stir in the reserved liquor and keep stirring until the sauce is smooth. Increase the heat and stir the sauce until it is really thick, about 2 minutes.

  • Now stir in the wine and add the mushrooms. Simmer for 3 minutes.

  • Season to taste and add the dill.

  • Pour the sauce over the fish and give everything a good stir so the sauce coats the fish and vegetables. Leave to cool slightly, about 10 minutes.

  • Trim the pastry to fit the top of the pie dish.

  • Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish.

  • Now dampen the rim of pastry with water. Cover the pie dish with the large piece of pastry pressing down around the rim of the dish to seal the pastry. Knock back the edges.

  • Make 2 holes in the top to allow steam to escape during cooking.

  • Brush the top of the pastry with egg glaze.

  • Place on a baking tray and bake in the centre of the oven for 25-30 minutes until the pastry is golden.

  • Serve with green beans or carrots.
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Updated: November 10, 2019

Mincemeat and Apple Tartlets

Mincemeat and Apple Tartlets

Delicious little tartlets made of puff pastry, mincemeat, and slices of apple. Quick to prepare and also a great way to use up any leftover jars of mincemeat from Christmas.

Mincemeat and Apple Tartlets

4 tartlets
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 250 g pack ready-rolled frozen puff pastry
  • 1 egg, beaten
  • 8 rounded tbsp mincemeat or, 1 small jar about 250 ml (8 fl oz)
  • 1 dessert apple
  • 1 tbsp butter, melted
  • ½ tsp caster/superfine sugar
  • icing/powdered sugar for dusting

  • Can be served with whipped cream/thick double cream, or ice cream (optional)

  • Method
  • Thaw the pastry as directed on the packet.

  • Preheat the oven to 200°C (400°F) (gas 6).

  • Unroll the pastry onto a large baking sheet. Now mark 4 squares, roughly 12 cm (4½ inches), leaving as much space around the squares as the pastry allows. Remove the excess pastry.
  • Next, using the tip of a knife mark a 1 cm (½ inch) border around the edge of each square. Then brush the border with the beaten egg.
  • Now spoon two rounded spoonfuls of mincemeat onto each square and spread it out, keeping within the border.

  • Quarter each apple and remove the core. Then thinly slice each quarter and lay the slices in a row over the mincemeat, overlapping them to fit. Brush the apples with the melted butter and sprinkle with sugar.

  • Bake for 20 minutes until the pastry is golden and flaky.

  • Just before serving dust all over with icing/powdered sugar.

  • A spoonful of cream or ice cream can be dolloped in the centre of each tartlet.
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