Smoked Haddock, Cod and Salmon Puff Pastry Pie
with Dill, Garlicky Green Beans and Asparagus
A comfort food classic using premium ingredients, this Smoked Haddock, Cod and Salmon Puff Pastry Pie brings the best of the British pub into your kitchen.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Onion
1 bunch(es)
Dill
1 pack(s)
Fish Pie Mix
(Contains Fish)
75 grams
Creme Fraiche
(Contains Milk)
15 grams
Vegetable Stock Paste
17 grams
Wholegrain Mustard
(Contains Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
120 grams
Peas
2 unit(s)
Garlic Clove
80 grams
Green Beans
100 grams
Asparagus
Not included in your delivery
30 grams
Butter
2 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Halve, peel and chop the onion into small pieces. Roughly chop the dill (stalks and all).
Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and stir-fry until softened, 4-5 mins. Season with salt and pepper.
Stir in the butter (see pantry for amount) and allow to melt.
Stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir the water for the sauce (see pantry for amount) into the roux a little at a time until combined. Bring to the boil and simmer until thickened, 2-3 mins.
Stir in the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer) and hard Italian style cheese. Bring to the boil, then remove from the heat.
Taste and season with salt and pepper if needed.
Stir the fish pie mix, peas and dill through the sauce until combined, then transfer to an appropriately sized ovenproof dish.
Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake on the top shelf of your oven until golden brown, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. Trim the bottom 2cm from the asparagus and discard.
Clean out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once hot, add the green beans and asparagus. Stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the heat and cover to keep warm.
Share the fish pie between your plates.
Serve with the garlicky green beans and asparagus alongside.
Enjoy!
