The genius of this fish pie recipe lies in its presentation: pastry cut into the shape of fish encloses the cheesy leek and cod (other fish can be used) filling. A sublime kids recipe to serve up on a cosy night in, to introduce the children to cod recipes

Method
1.
Preheat the oven to 200°C/gas mark 6
2.
Place a saucepan over a medium heat. Heat the sunflower oil, then gently fry the basmati rice until translucent, then add the water
3.
Bring to the boil, turn down the heat and leave to gently simmer for 10 minutes. Cover the saucepan, remove from the heat and leave to stand for 15 minutes
4.
In a separate pan, melt the butter. Add the leeks and garlic and cook over a medium heat until soft but not coloured
5.
Add the mushrooms and stir. Once the mushrooms begin to release their liquid, place the cod on top of the mushrooms and leeks. Cover the pan, lower the heat and steam for 10 minutes
Tasty trivia
Button mushrooms are younger, immature versions of Portobello mushrooms, and among the most widely eaten mushrooms in the world
6.
Carefully remove the cod from the pan and set aside
7.
Remove the pan from the heat. Stir the rice into the leek and mushrooms. Add the chopped dill and sour cream
8.
Flake the cod into the mixture and stir gently to combine
9.
Roll out the pastry as thin as possible and cut into 12 equally-sized fish shapes. Set aside on a baking tray lined with parchment paper
VideoVideo: Evenly roll pastry
10.
Spoon some of the mixture onto 6 of the pastry bases, leaving a 1 inch gap at the edges. Top each open pie with another fish-shaped layer of pastry
VideoVideo: Cut dough with a stencil
11.
Crimp the edges and egg wash the pastry. Bake in the oven for 15-20 minutes until golden brown. Serve immediately
Room for a little one
Brushing the fish pies with egg wash is an ideal task for kids to do
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Ingredients

  • 700g of cod, skinned
  • 100g of basmati rice
  • 1 tbsp of sunflower oil
  • 200ml of water
  • 15g of butter
  • 3 leeks, chopped
  • 1 garlic clove, peeled and crushed
  • 250g of button mushrooms, sliced
  • 15g of dill, chopped
  • 175g of half-fat sour cream
  • 450g of puff pastry
  • 1 egg, beaten

Equipment

  1. Pastry brush

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Nutrition (per Portion)

Calories

489
24%

Sugars

4g
4%

Fat

23g
33%

Saturates

10g
52%

Salt

251mg
4%
of an adult's guideline daily amount
This fishy pie from Andy Waters is sure to appeal to kids, being both uniquely presented and tasty

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