Mexican Fish Picnic Pies - Carême Pastry

Mexican Fish Picnic Pies

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.”

Serves: 4


  • 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


  1. Combine fish with olives, capers, parsley and garlic. In a separate bowl combine tomato, oregano and Tabasco sauce.
  2. Preheat oven to 220°C.
  3. 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.
  4. Meanwhile, make Garlic and Coriander Mayo: combine all ingredients.
  5. Serve pies with Garlic and Coriander Mayo.

*Alternative species: Leatherjacket, mirror dory, whiting.

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