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Sonny Bill Williams’ Simple Fish Pie

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Ingredients

500ml Full Cream Milk
1 Slice of Onion
1 Bay leaf
3 Parsley Stalks
A Few Whole Black Peppercorns
50g Butter Plus More For Greasing
3Tbsp Standard Flour Plus extra for rolling pastry
600g Firm White Fish Fillets Skinned and Boned, cut into 2.5 - cm pieces
Zest of 1 Lemon Finely Grated
2Tbsp Finely Chopped Parsley
Salt
Freshly Ground Pepper
300g Flaky Puff Pastry
1 Egg Lightly Beaten
To Serve
1 Lemon Cut Into Wedges

Sonny Bill Williams’ Simple Fish Pie

  • Medium

Ingredients

  • To Serve

Directions

Steps

1
Done

Preheat the oven to 200°C. Lightly grease a 4-cup-capacity pie dish. Place a pie bird or an upturned ovenproof egg cup in the centre of the dish if you have one.

2
Done

Pour the milk into a heavy-based saucepan and add the onion slice, bay leaf, parsley stalks and peppercorns. Place over a low heat and let the milk come slowly up to simmering point.

3
Done

Remove from the heat and set aside for 5 minutes to allow the flavours to infuse. Strain into a jug, discarding the solids. Rinse out the saucepan.

4
Done

Place the butter in the saucepan and melt over a low heat. Increase the heat to medium. Sift in the flour and stir to make a roux, cooking and stirring until lightly golden.

5
Done

Pour the infused milk into the saucepan and stir continuously until the sauce is smooth, shiny and thick enough to coat the back of a wooden spoon. Gently stir through the fish, lemon zest and chopped parsley. Season with salt and pepper and transfer to the pie dish.

6
Done

On a lightly floured bench top, roll out the pastry until 5 mm thick and large enough to cover the top of the pie dish, with a little extra left over. Cut thin strips from the remaining pastry
and place them around the edge of the pie dish. Brush with some egg wash.

7
Done

Place the pastry lid on top of the filled pie dish and press the edges together. Using a sharp knife, make short horizontal cuts along the edges of the pastry. This is called ‘knocking up’ and it helps the pastry form layers that will puff up during baking.

8
Done

Make 2–3 slits in the middle of the pastry top to allow steam to escape during cooking (if not using a pie bird) and brush with remaining egg wash.

9
Done

Bake for 25–30 minutes, until the pastry is golden and the filling is bubbling. Serve with lemon wedges for squeezing over.

The Cafe

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Vegetable Curry
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Paneer Stuffed Pancakes
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Vegetable Curry