Created by ImPat on May 19, 2019
Step 1: Preheat oven to 200°C (400°F).
Step 2: Heat the oil in a large,non-stick frying pan over high heat and add the fennel and cook for 5 minutes or until soft and golden and then add the cream, chive and lemon rind and bring to a simmer.
Step 3: While the fennel mixture is simmering, place the flour, salt and pepper in a large bowl and mix to combine and then add the fish and toss to coat and then add the fish to the cream mixture and remove from the heat.
Step 4: Divide the fish mixture between 4 x 1 1/2 cup-capacity (375ml) ramekins. Brush the ramekin rims with the egg. Cut the pastry into rounds to fit the dishes and cut 2 slits in the centre of each and then top ramekins with the pastry, brush with egg and sprinkle with extra pepper.
Step 5: Place the pies on a baking tray and cook in the oven for 15 minutes or until the pastry is puffed and golden.
Step 6: TIP - We used snapper fillets, but you can use any firm white fish.