Thanks to Mrs Rachel Brady for providing the recipe and images
Makes: enough for 4
Takes: 40 mins
Ingredients:
- Fish pie mix
- Handful of peas
- About 6 sheets of filo, painted with melted butter (about a tablespoon will do them all) and scrunched up
White sauce:
- 1 pint milk
- 3 tablespoons butter
- 5 tablespoons flour
- Salt and pepper
- Handful of cheese, grated
- Tablespoon of cream cheese (optional)
- Handful of spinach
Instructions:
- Get the pastry out the freezer 2 hours before.
- First, the sauce. Mix the flour, butter and milk in a jug (a little stir will suffice) and set microwave to 6 mins on High. Whisk every minute or so. It will suddenly thicken. Cook for the full 6 mins to get rid of a floury taste. Season. Add cheese, spinach (it will wilt in the heat) and set aside.
- Pop the frozen fish pie mix in a baking dish. Pour over sauce. Set aside to cook later – or get on with your pastry lid.
- Preheat oven to 190C if cooking now.
- Take a sheet (don’t worry if they tear, lost of mine did as they are so thin) and paint it with melted butter then scrunch it (there is no fine art to it so just get on with it!) and pop on. Do this until it’s covered.
- Bake for 25 mins. Serve as is or with a side.
