Snapper Pies

Prep Time
Cook Time
1h 10m
Ready In

"From Australian Better Homes and Gardens Diabetic Living September/October 2017."

Original recipe yields 4 servings


  • Serving Size: 1 (713.9 g)
  • Calories 613.3
  • Total Fat - 15.5 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 83.3 mg
  • Sodium - 554.4 mg
  • Total Carbohydrate - 72.1 g
  • Dietary Fiber - 11.6 g
  • Sugars - 18.1 g
  • Protein - 47.2 g
  • Calcium - 432.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 37.4 mg
  • Thiamin - 0.5 mg

Step 1

Heat oil in a large non-stick frying pan over medium heat and add the onion, parsnips, carrots, celery, potatoes and garlic and cook, stirring often for 4 minutes and then add water, cover and cook for 10 to 15 minutes or until vegetables are just tender.

Step 2

Add flour to the pan and cook, stirring for 1 minute and then remove pan from the heat and gradually stir in the milk and then return pan to the heat and cook, stirring, until sauce thickens and comes to a simmer.

Step 3

Simmer uncovered, for 5 minutes and then remove from heat and stir in cheese, mustard, lemon zest and pepper and then stir in the fish.

Step 4

Divide mixture between 4 x 500ml (2 cupss) ovenproof dishes and set aside for 30 minutes to cool slightly.

Step 5

Preheat oven to 180C (fan forced).

Step 6

Lay 1 sheet of filo pastry on a clean surface and spray with cooking spray and then cut crossways in to about 8 strips and then scrunch up pieces and arrange on top of 1 pie and then repeat straying, cutting and scrunching on remaining 5 sheets of filo (you will need about 1 1/2 sheets to cover each pie).

Step 7

Bake pies for 20 to 25 minutes or until pastry tops are golden brown and serve immediately.

Tips & Variations

No special items needed.