Fish and Chips Pies
Recipe: #34938
May 18, 2020
Categories: Snapper, Leek, Oven Bake, No Eggs, Frozen Vegetables, Heavy Cream, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (415.4 g)
- Calories 408.3
- Total Fat - 12.7 g
- Saturated Fat - 6.6 g
- Cholesterol - 75.8 mg
- Sodium - 222.2 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 4.9 g
- Sugars - 7.9 g
- Protein - 34.3 g
- Calcium - 264.3 mg
- Iron - 2.6 mg
- Vitamin C - 30 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced and place the chips on a baking tray and bake, turning halfway, for 15 minutes or until starting to brown.
Step 2
Meanwhile, melt the butter in a saucepan over medium heat and add the leek and cook, stirring often, for 2 minutes or until soft. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and then remove from heat and gradually add the milk, stirring constantly, until smooth and then stir in the cream and return the pan to the heat and cook, stirring constantly, for 4 minutes or until the sauce thickens.
Step 3
Add the fish to the pan and cook for 3 minutes or until just cooked through and stir in the dill and season with salt and white pepper and transfer to a 1.5L (6 cup) baking dish.
Step 4
Arrange the chips over the fish mixture in a single layer and bake for 15 minutes and sprinkle with extra dill and serve with lemon wedges.
Tips
No special items needed.
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