Recipes Fish, thyme and broad bean pies

Recipes Fish, thyme and broad bean pies

Recipes Fish, thyme and broad bean pies

Recipes Fish, thyme and broad bean pies These individual pies prove that the best fish pies are home-made. Fish, thyme and broad bean pies

Ingredients

  • 1/2 cups frozen broad beans
  • 650g fish fillets, skinned
  • 1/2 cups (375ml) milk
  • 20g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 2 teaspoons lemon rind
  • 1 teaspoon thyme leaves
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

Method

  • Step 1 Preheat oven to 220�C. Blanch broad beans, peel and set aside.
  • Step 2 Place fish in a non-stick frying pan, pour over milk and bring to the boil. Reduce heat, simmer for 2-3 minutes. Drain, reserving milk and flake fish.
  • Step 3

    Melt butter in a frying pan over medium heat. Add onion and garlic, cook for 2 minutes until soft and slightly golden. Add flour, cook for 1 minute. Remove from heat, gradually stir in reserved milk. Return to heat, stir until sauce boils and thickens. Stir in rind, thyme, fish and beans. Set aside.

  • Step 4

    Spoon into 4 x 1 cup (250ml) ovenproof dishes. Cut out 4 x 10cm pastry rounds. Top dishes with pastry, trim edges, seal. Brush with egg. Bake for 15-20 minutes or until puffed and golden brown.