Prawn and fish pie
INGREDIENTS
1 onion, finely chopped
1 cup (250ml) thickened cream
1 cup parmesan, grated
1 teaspoon finely grated lemon zest
1 teaspoon wholegrain mustard
100g baby spinach
½ cup flat-leaf parsley, roughly chopped
salt and pepper
200g white fish fillets, skin removed, cut into 3cm cubes
250g medium green prawns, peeled and chopped
2 eggs, boiled and peeled
1 sheet puff pastry
1 egg, lightly beaten
METHOD
Preheat oven to 180°C (160°C fan-forced).
Heat oil in a medium saucepan; add onion and cook for 5 minutes or until onions have softened. Add cream; bring to the boil and remove from heat. Stir in parmesan, zest, mustard, spinach and parsley. Season to taste.
Place fish, prawn and eggs in the base of a 21cm x 21cm baking dish; pour over cream sauce.
Cut 1cm wide strips from edge of pastry sheet. Press around rim of dish and brush with a little water. Sit sheet on top, pressing lightly to seal; cut off any excess pastry. Cut 2 small holes in top to allow steam to escape.
Brush pastry with egg and bake for 25 minutes or until pastry is risen and golden.
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