Ingredients
- 30 grams butter
- 30 grams all-purpose flour (plain)
- 250 ml milk (1 cup)
- 1 red onion, cut in thin wedges
- 1 fennel (very thinly sliced, fronds reserved and chopped)
- 1 potato (peeled and cut into 1cm pieces)
- 75 grams green peas (frozen peas)
- Cayenne pepper, pinch of
- 2 lemons, rind finely grated and juiced
- Thyme (4 springs, leaves picked)
- Flat leaf parsley (6 springs, finely chopped)
- Sea salt flakes, pinch of
- 200 grams snapper fish (white fish fillets cut into 2cm pieces)
- 1 fillet skinless (100 grams) salmon (cut into 1cm pieces)
- 100 grams shrimp (peeled prawn meat, cut into 2cm pieces)
- 4 frozen (440 grams) puff pastry sheets (just thawed)
- 1 large egg (lightly whisked)
How to Make
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Step 1: Melt butter in a saucepan over medium heat and add the flour and cook, stirring, until the mixture bubbled and then gradually add the milk, in 3 batches, stirring constantly and cook stirring, for 5 minutes or until sauce boils and thickens and then remove from heat.
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Step 2: Gently stir in onion, fennel, reserved fennel fronds, potato, peas, cayenne pepper, lemon rind, lemon juice, thyme, parsley and salt and then set aside until cooled to room temperature and then stir in fish, salmon and prawns and place in the fridge to cool completely.
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Step 3: Preheat oven to 200C.
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Step 4: Line a baking tray with baking paper.
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Step 5: Use a dinner plate as a guide, cut four 21.5cm discs from the pastry.
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Step 6: Place one-quarter of the filling over one half of each pastry disc, leaving a 2cm border and then fold the other half of the pastry over to enclose.
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Step 7: Fold in the edge and press to seal and place on the lined tray and brush with egg and cut a slit in the top of each pastry to allow steam to escape.
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Step 8: Bake for 25 to 30 minutes or until puffed and golden.
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Step 9: Set aside for 5 minutes to cool before serving.
We hope you enjoy this recipe!
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