This quick fish pie is an easy supper dish and it's made with filo, which is a less fattening pastry than most.
Ingredients
- 4 large filo pastry sheets
- Melted butter
- 200ml crème fraîche
- The zest and juice of 1 lemon
- 1 deseeded finely chopped red chilli
- 1 tsp Dijon mustard
- 400g cooked peeled prawns
- 120g smoked salmon trimmings
- A handful of chopped fresh parsley
- 1 tbsp fresh breadcrumbs
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. One by one, scrunch up 4 large filo pastry sheets, brush with melted butter and bake for 5 minutes until golden. Meanwhile, in a pan over a gentle heat, add 200ml crème fraîche, the zest and juice of 1 lemon, 1 deseeded finely chopped red chilli and 1 tsp Dijon mustard. Bring to a simmer, add 400g cooked peeled prawns and 120g smoked salmon trimmings, then heat for 2 minutes. Stir through a handful of chopped fresh parsley and 1 tbsp fresh breadcrumbs, then serve topped with a piece of crisp filo pastry.
Nutritional info
Per serving: 438kcals, 26.2g fat (16.1g saturated), 34.1g protein, 14.9g carbs, 2.8g sugar, 2g salt