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Fish pot pies

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 (300g) red rascal potatoes, peeled, diced
  • 3 eggs
  • 1/2 cup sour cream
  • 1/2 cup frozen peas
  • 415g can red salmon, drained, skin and bones removed, flaked
  • 1 sheet frozen puff pastry, partially thawed
  • Olive oil cooking spray


  • 1
    Preheat oven to 210ºC/190ºC fan-forced. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Cook for 8 to 10 minutes or until tender. Drain. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 7 minutes. Drain. Peel and chop eggs.
  • 2
    Whisk cream and 1/2 cup hot water in a jug until smooth.
  • 3
    Place potato, egg, peas, salmon and cream mixture in a bowl. Season with salt and pepper. Gently toss to combine. Spoon between four 1 cup-capacity baking dishes.
  • 4
    Cut pastry into 4 squares. Top ramekins with pastry. Press edges to seal. Trim pastry. Using a small sharp knife, make a small cut in pie tops. Spray with oil. Bake for 15 to 20 minutes or until pastry is golden and puffed. Serve.

Source: taste.com.au


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