Fish pies with fennel lemon and chives

A great find from Donna Hay, these little pies are based on her black pepper fennel fish pies recipe. My main change is I like to mix the fish up with a few different flavours as I find it can be too much otherwise. They are super easy to make and a great dinner party idea as you can make as many as you need to really! 

Pictured: Fish pies with fennel lemon and chives

1 tbsp extra virgin olive oil

1 medium fennel bulb, finely diced

375 ml (1 ½ C) cream – I like a mix of single and thickened

¼ cup at least of chopped chives, go for it

2 tsp finely grated lemon rind – a must in this dish

2 tbsp plain flour- mix and add 1 tsp sea salt flakes and 1 ½ tsp freshly cracked black pepper

1 kg fish cut into 3cm pieces – my favourite mix is at least 400g firm white fish such as Orange roughy or cod, 400g fresh ocean trout and 200g hot smoked trout

1 egg, beaten

1 sheet all butter puff pastry, thawed – the best on the market is Carême if you can find it ( Harris Farm stocks it) 

You will need 4 individual pie dishes (1 ½ cup capacity)

Place the pie dishes/ramekins on top of the pastry and cut rounds out larger than the dish ready to place on top for the oven.

Preheat oven to 220 °C or 200 °C fan forced.

I like to prepare all the ingredients in advance, in little bowls ready and measured, so I can put this together very quickly just before the 15 minute cook so they are super fresh.

Heat oil in a large, non-stick frying pan over high heat – add the fennel and cook for 5 minutes til it is soft and golden, not just translucent like onion, nice and golden. You can do this a little in advance and warm up nearer later. Once fennel warm and ready, add the cream, lemon rind and chives – bring to a simmer.

While the cream mix is simmering, toss the fish in the flour mix to coat, then add the fish to the cream mix, stirring well and take it off the heat straight away – the final cooking will be in the dishes in the oven.

Divide the fish amongst the 4 pie dishes – brush the rims of the ramekins with egg – lay your pastry rounds on top and brush all over with the egg. Sprinkle with extra pepper if you like.

Place pies on a baking tray and cook in the hot oven 15 minutes or until the pastry is puffed and golden – if browning too quickly turn the oven down to 200C, check them half way.

Serve with a lovely salad of simple fresh leaves, and your favourite additions – I like roasted cauliflower and seeds.

Serves 4