Cod, haddock and parsley pot pies
- Published: 30 Apr 12
- Updated: 18 Mar 24
These pot pies make a great midweek supper
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Serves 4
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Ingredients
- 20g butter
- 20g plain flour
- 350ml milk
- 80g full-fat cream cheese
- zest of 1 lemon
- bunch of fresh parsley
- 250g skinless cod
- 250g smoked haddock
- 150g scallops
- 375g puff pastry
- a little beaten egg
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Method
- Preheat the oven to 220°C/fan200°C/gas 7. Melt 20g butter in a pan, add 20g plain flour and cook for 2 minutes, stirring. Slowly stir in 350ml milk until smooth. Cook for 2 minutes. Pour into a bowl, season and cool.
- Mix in 80g full-fat cream cheese, the zest of 1 lemon and a chopped bunch of fresh parsley. Slice 250g skinless cod and 250g smoked haddock, then add to the bowl with 150g scallops. Mix well. Divide among 4 x 300ml pie dishes.
- Roll out a 375g pack puff pastry until 3mm thick. Cut out 4 lids. Brush the rims with beaten egg, then top with the lids and brush with more egg. Pierce the lid, then bake for 20-25 minutes.
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- Recipe from May 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 718kcals
- Fat
- 42.2g (21.9g saturated)
- Protein
- 43.4g
- Carbohydrates
- 44g (5.1g sugar)
- Fibre
- 0.6g
- Salt
- 2.6g
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I love this recipe because I love fish and this is the best pie I have ever tasted !
MMMM can’t wait to try this!