Fish and dill pie with crunchy filo top recipe

22 ratings Rate
  • Serves 4
  • 15mins to prepare and 30mins to cook
  • 538 calories / serving
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Simple to make and very good to eat, making midweek family cooking a breeze.

Heat the oven to Gas Mark 5, 190°C, fan 170°C. Combine the crème fraîche, cornflour,  dill and lemon juice. Season, fold through the spring onions, peas and fish pie mix and spoon into a 1.5 litre (2 1⁄2pt) ovenproof dish.

Brush the filo sheets with the butter and carefully place over the pie, gently scrunching the sheets slightly.

Bake for 20-25 minutes until the pastry is golden and crisp, scattering with the lemon zest for the last 5 minutes. 

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  • Ingredients

  • 150ml (5fl oz) crème fraîche
  • 1 tbsp corn flour
  • 2tbsp roughly chopped dill
  • 1 lemon, zested and the juice of half
  • 4 spring onions, finely sliced
  • 150g (5oz) frozen garden peas
  • 1 x 390g pack fish pie mix
  • 3 filo pastry sheets
  • 40g (1½oz) butter, melted
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  • Energy 2240kj 538kcal 27%
  • Fat 39g 55%
  • Saturates 20g 98%
  • Sugars 2g 2%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 22.3g Protein 23.6g Fibre 3.4g

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