Fish, Cheese and Leek Pies
olive oil
2 leeks, sliced
200 gm blue eye fillets (or another firm fish), cut in pieces
a good handful grated tasty cheese
¼ cup freshly grated parmesan
freshly ground salt & pepper
2 eggs
1 tbsp freshly chopped parsley
vegetable stock
3 tbsp milk
4 frozen puff pastry sheets
olive oil spray
2 leeks, sliced
200 gm blue eye fillets (or another firm fish), cut in pieces
a good handful grated tasty cheese
¼ cup freshly grated parmesan
freshly ground salt & pepper
2 eggs
1 tbsp freshly chopped parsley
vegetable stock
3 tbsp milk
4 frozen puff pastry sheets
olive oil spray
Preheat oven to 180°-190°C. Heat a little oil in a pot and gently saute leeks until soft. Add fish and cook for a few minutes, continually stirring. Then add cheese, seasonings, 1 egg and parsley. Mix well and cook for a few seconds. Make an eggwash by whisking up milk and remaining egg. Cut pastry into four large rounds and place one on a lightly sprayed oven tray. Then spoon filling into centre and brush eggwash around edge. Top with another pastry round, gently press down edges with fork prongs and lightly brush all over with egg wash. Repeat process with remaining pastry and filling. Cook in oven for about 15 mins until risen and golden brown.