Snapper Pies
Recipe: #29872
July 04, 2018
"From Australian Better Homes and Gardens Diabetic Living September/October 2017."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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