Healthier Fish Pie with Filo Pastry
2 Donegal Catch Natural Salmon Fillets, defrosted and cut into 1 inch pieces
2 Donegal Catch Natural Haddock Fillets, defrosted and cut into 1 inch pieces
100 grams Donegal Catch Prawns, defrosted and chopped into small pieces
100 grams Green Isle Garden peas
100 grams baby spinach
300 ml reduced-fat crème fraîche
100 ml vegetable stock
1 tablespoon chives, finely chopped
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon Dijon mustard
Zest of ½ a lemon
1 ½ tablespoons cornflour
4 sheets filo pastry
50 ml olive oil
- Preheat the oven to 200 C / 180 C fan.
- Bring a pan of water to the boil and blanch the frozen peas for 3 minutes. Place the spinach in a colander set over the sink and drain the peas over the spinach. Set aside
- Put the crème fraîche, stock, chives, parsley, mustard, lemon zest and cornflour in a bowl and whisk together. Season with salt and freshly ground black pepper. Stir through the chopped salmon, haddock and prawns and then stir through the peas and spinach. Pour the fish pie mixture into a pie dish and set aside.
- Brush each sheet of filo pastry with some of the olive oil and lightly scrunch it up. Place on top of the filling and repeat with the remaining sheets. Bake for 35-40 minutes, or until the filling is piping hot and the pastry is golden brown.