Mini Filo Fish Pies

Individual fish pies made with mixed seafood and crème fraîche, topped with scrunched, buttery filo pastry and baked until golden.

Dinner Fish Seafood Main Course Pies

Estimated Nutrition

Calories

647.1

kcal / serving

2588.4 kcal total

Carbs

16.4g

per serving

65.5 g total

Fat

48.8g

per serving

195.2 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

Dairy

250

Crème Fraîche

125

Butter

melted

Fruits

0.5

piece

Lime

juice and zest

GrainsCereals

sheets

Filo Pastry

Liquids

White Wine

NutsSeeds

clove

Garlic

crushed to a paste

tbsp

Parsley

freshly chopped leaves

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Vegetable Oil

Seafood

500

Fish Fillets

skin removed, cut into pieces

125

Shrimp

cooked

125

Prawn

cooked

Vegetables

piece

Onion

peeled and sliced

piece

Tomato

ripe, finely chopped

100

Baby Salad Leaves

to serve

Method

Add the fish and shrimp, pour in the wine, and bring to a boil.

Simmer for 2-3 minutes, then stir in lime juice, zest, crème fraîche, parsley, and mustard.

Season with salt and pepper and simmer for another 2-3 minutes.

Preheat the oven to 180°C.

Serve the pies with a portion of baby salad leaves.

Heat oil in a frying pan and fry the onion and garlic for 4-6 minutes until softened.

Divide the mixture into four ramekins and sprinkle with chopped tomatoes.

Scrunch filo pastry sheets over each ramekin and brush generously with melted butter.

Bake on a tray for 10-12 minutes until the pastry is crisp and golden.