The Sydney Seafood School shared this delicious fish pie recipe using Carême butter puff pastry.
“These clever free-form pies don’t even require a pie dish or ramekin – and the layered filling looks very attractive when they’re cut open. You can serve them hot or cold, so they’re ideal for the picnic hamper or as a snack any time.”
- 4 x sheets Carême Butter Puff Pastry, defrosted
- 500g silver dory fillets, skin off, pin-boned, cut into bite-sized pieces
- ⅓ cup anchovy-stuffed green olives, roughly chopped
- 1 tablespoon capers, rinsed and roughly chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 clove garlic, crushed and peeled
- 1 cup well-drained canned tomatoes, roughly chopped
- ¼ teaspoon dried oregano
- Tabasco sauce, to taste
- 1 egg, lightly beaten
- Plain flour, for dusting
Garlic & Coriander Mayo
- 1 cup whole-egg mayonnaise
- 1 clove garlic, crushed
- ½ cup coriander leaves, finely chopped
- Combine fish with olives, capers, parsley and garlic. In a separate bowl combine tomato, oregano and Tabasco sauce.
- Preheat oven to 220°C.
- Cut each pastry sheet into four squares and brush with egg. Divide the fish mixture between the centre of 8 of the squares. Spoon the tomato mixture over the top of the fish, leaving a 1cm margin around the edges of the pastry. Cover each square with the remaining pastry squares and press the edges firmly with a fork to seal. Brush with egg and cut 2 or 3 slashes in the top. Place on a baking paper-lined baking tray and bake for 15 minutes or so, until lightly browned.
- Meanwhile, make Garlic and Coriander Mayo: combine all ingredients.
- Serve pies with Garlic and Coriander Mayo.
*Alternative species: Leatherjacket, mirror dory, whiting.