Mini smoked haddock and prawn fish pies
- August 2016
- Serves 4
- Hands-on time 20 min, oven time 25 min, plus salting
We’ve used ready-made béchamel sauce in this British classic to keep the cooking time to a minimum. Serve these mini smoked haddock and prawn fish pies in four individual dishes or cook in one big dish to cut down on washing up too!
- 24.5g (10g saturated)
- 21g (4g sugars)
You can use any fish you like, or use fish pie mix to save time. Salting the salmon (step 1) stops the sauce becoming watery. If you don’t have 4 mini pie dishes use a large 1.3 litre ovenproof dish.
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