This style of pie, called a pot pie, is super easy as there’s no pastry base to fiddle about blind-baking before you add the filling. If you prefer an enclosed pie with a crisp pastry base and top, check out the method for our Seafood Pie with Leek Garlic & Chives. Electric pie makers are also very handy, with one of these and a packet of frozen pastry you can whip up quick, delicious pies from whatever you have in the fridge or pantry.
600g Silver Dory fillets, skin off, bones removed
⅓ cup extra virgin olive oil
2 red onion, finely sliced
1 large capsicum, seeded and finely sliced
Salt flakes and freshly ground black pepper, to taste
⅓ cup dry white wine
400g canned tomatoes, well drained and chopped
⅓ cup chopped flat-leaf parsley leaves
2 sheets ready-rolled butter puff pastry
Butter, for buttering ramekins
Flour, for dusting ramekins
1 egg, lightly beaten
Green salad, for serving
Cut fish into bite-sized pieces.
Heat a frying pan over medium-high heat, add oil, then add onion, capsicum and a good pinch of salt, cover and cook for 15 minutes, stirring often, until soft and well coloured. Add wine and cook for a minute or 2 until it boils. Add tomato and cook for a further 5 minutes or so, until thick. Add fish and cook for a minute or so until it just changes colour.
Remove from heat and stir in parsley. Taste and add salt and pepper. Set aside to cool.
Preheat oven to 220°C.
Place a 250-300ml ramekin or ovenproof bowl upside down on pastry and cut around it allowing a 1cm margin to make 4 pastry discs. Butter and flour 4 x 250-300ml ramekins or ovenproof bowls. Divide filling between bowls. Brush edges of pastry discs with egg, place over bowls (egg-side down) and press edges down with the tines of a fork to seal. Brush with egg, cut 3 slashes in the top and bake for 15-20 minutes, until golden.
Serve with a green salad.
Blue-Eye Trevalla, Flathead, Leatherjacket, Ling.