Smoked Fish Filo Pot Pies with Rocket Salad

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 13, 2015.

Order Now

Smoked fish and creamy vegetable filo pot pies served with a crisp cucumber and rocket salad.

Ingredients

1 leek, white and pale green part only, cut in half lengthways and finely sliced
1 carrot, peeled and diced 0.5cm
1/4 teaspoon salt
30g butter
2 tablespoons flour
1 tablespoon chopped thyme leaves
1/2 cup milk
3/4 cup chicken stock
125g sour cream
1 egg, lightly beaten
1/4 cup chopped parsley
Zest of 1 lemon
500g smoked fish
6-7 sheets filo pastry
2 tablespoons olive oil (for brushing)

oven to 180°C. Grease 6–8 ramekins or coffee mugs with butter or oil.
Heat a drizzle of olive oil in a medium pot on medium heat. Cook leek, carrot and salt for 5–6 minutes until vegetables are tender but not coloured. If leek starts to colour, add a tablespoon of water and reduce heat. Stir in butter, flour and thyme, and cook (stirring constantly) for 1 minute. Stir in milk and chicken stock, reduce heat to low to medium and simmer for 2 minutes until sauce is thick and smooth, stirring often. Remove from heat and stir in sour cream, egg, parsley and lemon zest. Season with salt and pepper.
Remove skin and any remaining bones from fish and flake into small pieces. Add to pot and fold to combine. Divide mixture between greased ramekins, filling about three-quarters full.
Lay 1 piece of filo pastry on a clean, dry, bench and brush lightly with oil. Gently scrunch up pastry and place on top of first ramekin/mug, oiled side facing up. Repeat this step with remaining filo pastry. Place all ramekins/mugs onto an oven tray.
Bake for 15–20 minutes in middle of oven until pastry is dark golden and crisp.
While pot pies are baking, prepare salad. Dice cucumber and add to a medium bowl with all remaining salad ingredients. Toss to coat and season with salt and pepper.
Place a pot pie onto each plate with salad on the side.