Caper, lemon and dill fish pie with puff pastry top
- May 2016
- Serves 6
- Hands-on time 50 min, oven time 30-35 min
Capers give the seafood filling a natural saltiness and the buttery, melt in the mouth pastry topping makes this fish pie recipe a firm favourite.
- 52.4g (27.5g saturated)
- 43.9g (4.7g sugars)
The filling will keep in the fridge, covered, for 24 hours or in the freezer in a sealed container for up to a month.
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