Cod, haddock and parsley pot pies

Method

1. 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.
2. 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.
3. 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.