This style of pie, called a pot pie, is super easy as there’s no pastry base to fiddle about blind-baking before you add the filling. If you prefer an enclosed pie with a crisp pastry base and top, check out the method for our Seafood Pie with Leek Garlic & Chives. Electric pie makers are also very handy, with one of these and a packet of frozen pastry you can whip up quick, delicious pies from whatever you have in the fridge or pantry.
INGREDIENTS:
600g Silver Dory fillets, skin off, bones removed
â…“ cup extra virgin olive oil
2 red onion, finely sliced
1 large capsicum, seeded and finely sliced
Salt flakes and freshly ground black pepper, to taste
â…“ cup dry white wine
400g canned tomatoes, well drained and chopped
â…“ cup chopped flat-leaf parsley leaves
2 sheets ready-rolled butter puff pastry
Butter, for buttering ramekins
Flour, for dusting ramekins
1 egg, lightly beaten
Green salad, for serving
METHOD:
Cut fish into bite-sized pieces.
Heat a frying pan over medium-high heat, add oil, then add onion, capsicum and a good pinch of salt, cover and cook for 15 minutes, stirring often, until soft and well coloured. Add wine and cook for a minute or 2 until it boils. Add tomato and cook for a further 5 minutes or so, until thick. Add fish and cook for a minute or so until it just changes colour.
Remove from heat and stir in parsley. Taste and add salt and pepper. Set aside to cool.
Preheat oven to 220°C.
Place a 250-300ml ramekin or ovenproof bowl upside down on pastry and cut around it allowing a 1cm margin to make 4 pastry discs. Butter and flour 4 x 250-300ml ramekins or ovenproof bowls. Divide filling between bowls. Brush edges of pastry discs with egg, place over bowls (egg-side down) and press edges down with the tines of a fork to seal. Brush with egg, cut 3 slashes in the top and bake for 15-20 minutes, until golden.
Serve with a green salad.
ALTERNATIVE SPECIES:
Blue-Eye Trevalla, Flathead, Leatherjacket, Ling.