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Fish Pie with Cheese Pastry Crust

Sauté shallots, simmer with stock and cream, then bake fish and mushrooms under a mustard and cheese layered pastry crust.

FishSeafoodMain CoursePastry

Estimated Nutrition

Per Serving Total
Calories 746.2 kcals 2984.8 kcals
Carbohydrates 26.2 grams 104.6 grams
Fat 51.1 grams 204.2 grams
Protein 45.6 grams 182.4 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
300
g
Puff Pastry
ready-to-roll
CondimentsSauces
2
tbsp
Grain Mustard
Dairy
110
ml
Double Cream
4
slice
Emmenthal Cheese
1
piece
Egg
beaten, for glazing
Liquids
110
ml
Fish Stock
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
3
tbsp
Chives
chopped
OilsFats
1
dash
Olive Oil
for sautéing
Seafood
700
g
Fish
cut into chunks; salmon, cod, haddock or mixture
Vegetables
1
piece
Shallot
peeled and chopped
110
g
Mushrooms
sliced

Steps

  • Preheat the oven to 200°C.
  • Sauté the shallots in olive oil, add fish stock and cream, then boil and season.
  • Roll the pastry out to double the size of your ovenproof dish.
  • Arrange fish, mushrooms, and chives in the dish and cover with sauce.
  • Spread mustard and cheese over half the pastry and fold the other half over.
  • Place the pastry on the pie, crimp the edges, and brush with egg wash.
  • Bake the pie for 25 to 30 minutes.