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Filo fish pies with pea-spiked mash recipe

104 ratings

Jamie Oliver says, "Fish is not only super-tasty, it's also full of vitamins and minerals. These crisp, golden parcels, filled with cod, haddock and salmon in a quick cheesy leek sauce, with extra for pouring, are so delicious even fussy eaters will love them! Serve with pea-spiked mash on the side and you have yourself a new family favourite." See method

Serves 4
5 mins to prepare and 40 mins to cook
595 calories / serving
Healthy

Ingredients

2 cloves of garlic
2 leeks
2 tsp olive oil
1 tbsp plain flour
600ml semi-skimmed milk, plus extra for brushing and mashing
1 lemon
1 x 250g pack of filo pastry
1 x 390g pack of responsibly sourced fish pie mix
500g Maris Piper potatoes
400g frozen peas
30g Cheddar cheese

Source of vitamin B1, which supports the normal function of the heart

Each serving contains

Energy
2505kj
595kcal 30%
Fat
14g 20%
Saturates
5g 25%
Sugars
13g 14%
Salt
1.1g 18%

of the reference intake
Carbohydrate 82.5g Protein 40.7g Fibre 8.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Peel and finely slice the garlic, wash and finely slice the leeks, then place in a large pan on a medium heat with 1 tsp of oil. Cook for 10 mins, or until softened, stirring regularly.
Stir in the flour, then gradually pour in the milk, stirring continuously. Bring to the boil, then turn the heat down to low and simmer for 5 mins, or until thickened.
Finely grate over the lemon zest, and squeeze in half the juice, then season to taste with sea salt and black pepper. Strain the sauce through a coarse sieve into a small pan and reserve, setting the leeks aside for the pie filling.
Lay a sheet of filo flat on a clean work surface, brush with a little milk, then top with another sheet, brush again with milk and top with a third sheet of filo.
Spoon a quarter of the fish pie mix into the middle of the pastry and top with a quarter of the leek mixture. Bring the pastry edges up over the filling, brush with a little more milk, then twist to seal, making a parcel. Repeat with the remaining ingredients to make 4 parcels, then brush the tops with a little oil. Bake for 20-25 mins, or until golden and crisp.
Meanwhile, peel and chop the potatoes into 3cm chunks, then cook in a pan of boiling salted water for 12 mins, or until tender, adding the peas for the last 3 mins. Drain, steam-dry, then mash the potatoes and peas with a splash of milk until smooth.
Reheat the reserved sauce and grate in the Cheddar, stirring until melted. Serve with the fish pies and pea-spiked mash.

Jamie's tip: "Filo pastry makes a lighter, crispy alternative to puff or shortcrust, plus adding peas to your mash means an extra portion of veg!"

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