June 13, 2017
"From one of our national supermarkets and their free monthly magazine March '17."
- Serving Size: 1 (435.6 g)
- Calories 631.5
- Total Fat - 31 g
- Saturated Fat - 14.4 g
- Cholesterol - 261.7 mg
- Sodium - 1680.1 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 0.7 g
- Sugars - 3.1 g
- Protein - 61 g
- Calcium - 200.7 mg
- Iron - 3.1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.3 mg
Place clams in a saucepan with 1/2 cup water and bring to a gentle boil and cook for 4 minutes or until clams open.
Transfer clams to a bowl using a slotted spoon and reserve cooking water.
Cool clams slightly and remove flesh and discard shells.
Cut leek in half lengthways then cut into thin slices.
Melt butter in a saucepan over medium heat and add leek and cook for 8 minutes or until soft and then add flour and cook until bubbling.
Remove from the heat and add 1/2 cup of the reserved clam liquid and the milk and stir until smooth.
Return to heat and cook stirring over a medium heat until sauce thickens and then add capers and thyme then season to taste.
Preheat oven to 180C.
Cut hoki and salmon fillets into 3cm cubes and cut prawns in half and then add fish and prawns to the sauce and stir to combine.
Lightly grease a 22cm ovenproof pie dish and spoon in filling.
Spray the filo sheets with oil spray and layer on top of each other and then lay over pie and trim excess.
Brush with melted butter and bake for 30 minutes or until golden.
Tips & Variations
- Olive oil spray