Cod, haddock and parsley pot pies

Cod, haddock and parsley pot pies
  • Serves icon Serves 4

These pot pies make a great midweek supper

Nutrition: per serving

Calories
718kcals
Fat
42.2g (21.9g saturated)
Protein
43.4g
Carbohydrates
44g (5.1g sugar)
Fibre
0.6g
Salt
2.6g
Calories
718kcals
Fat
42.2g (21.9g saturated)
Protein
43.4g
Carbohydrates
44g (5.1g sugar)
Fibre
0.6g
Salt
2.6g

Ingredients

  • 20g butter
  • 20g plain flour
  • 350ml milk
  • 80g full-fat cream cheese
  • zest of 1 lemon
  • bunch of fresh parsley
  • 250g skinless cod
  • 250g smoked haddock
  • 150g scallops
  • 375g puff pastry
  • a little beaten egg

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Melt 20g butter in a pan, add 20g plain flour and cook for 2 minutes, stirring. Slowly stir in 350ml milk until smooth. Cook for 2 minutes. Pour into a bowl, season and cool.
  2. Mix in 80g full-fat cream cheese, the zest of 1 lemon and a chopped bunch of fresh parsley. Slice 250g skinless cod and 250g smoked haddock, then add to the bowl with 150g scallops. Mix well. Divide among 4 x 300ml pie dishes.
  3. Roll out a 375g pack puff pastry until 3mm thick. Cut out 4 lids. Brush the rims with beaten egg, then top with the lids and brush with more egg. Pierce the lid, then bake for 20-25 minutes.

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