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Smoked Fish Potato-Topped Pies
Smoked Fish Potato-Topped Pies

Smoked Fish Potato-Topped Pies

9 Review(s)
Cook Minutes 1 Hr
Prep : 20 minutes Cook: 40 minutes
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Wow your friends and family with these delicious pies.

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What do I need ?
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g smoked fish on the bone (to yield 350g fish)
25 g butter
1 onion, finely chopped
2 Tbsp flour
1 cup milk
½ x 700 g bag Wattie’s frozen Super-greens
400 g block flaky puff pastry, thawed
800 g potatoes, peeled and chopped
½ cup milk
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How do I make it ?
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Step 1
Preheat the oven to 190°C fan bake or 210°C conventional oven. Flake the smoked fish from the bones and set aside. Grease 6 extra large muffin tins (200ml capacity).
Step 2
Melt the butter in a saucepan. Add the chopped onion and cook gently until soft but not brown. Add the flour and stir, cooking for 1 minute. Gradually add the first measure of milk while stirring. Increase the heat and stir continuously until the sauce thickens and boils. Add Wattie’s frozen Super-greens and continue cooking for a further 2 minutes. Remove from heat. Fold in the smoked fish. Season to taste and set aside to cool.
Step 3
Roll the flaky pastry out. Using a 16cm plate as a guide, cut circles out of the pastry. Carefully push the pastry into the muffin tins. Refrigerate while preparing the mash.
Step 4
Cook potatoes in lightly salted water untill tender. Drain and mash with milk and a knob of butter, if wished. Season to taste.
Step 5
To assemble: Divide the fish filling between the 6 pie cases. Pile with mashed potato. Fluff the tops with a fork. Bake for 35-40 minutes, until the pastry is cooked and potato top golden. Allow pies to sit for 10 minutes before removing them from the tins.
Step 6
Serve with extra Wattie’s Super Greens and Wattie’s Tomato Sauce.
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Kraft Kitchen Tips!
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Replace smoked fish with smoked chicken if preferred.
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