Classic & Familiar

I&J Fish Pie in a Potjie

Ingredients

  • I&J Deep Water Hake Medallions
  • Thawed puff pastry
  • White sauce, seasoned with salt, white pepper and fresh dill
  • Cooked peas
  • Cooked baby carrots, cut into rounds
  • Sautéed sliced mushrooms
  • Lemon juice
  • Lemon zest

Method

  • Pre-heat the oven to 200°
  • Cut the thawed puff pastry into shapes. Arrange on a baking tray, lined with baking paper. Brush the pastry with beaten egg. Bake for 10 minutes, or until puffed up and golden.
  • Poach the frozen I&J Deep Water Hake Medallions as per the cooking instructions on the pack. Break into chunks.
  • Add the Hake chunks to the white sauce. Then add the cooked peas, carrots, mushrooms, lemon juice and zest. Mix well and heat through.
  • Spoon into individual potjies (or any suitable container). Top with the pastry shapes. Serve immediately.

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