Smoked fish pies

Smoked fish pies

(9) Rate it

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

A rich and creamy savoury pie filling which combines fragrant dill weed and smoked cod. Use filo for a super, crunchy pastry.

Featured in
Winter recipes, Main recipes


  • 2 tablespoons olive oil
  • 2 baby fennel, thinly sliced (see note)
  • 1 leek, halved, washed, thinly sliced
  • 2 tablespoons plain flour
  • 1 1/2 cups fish stock
  • 1/2 cup thickened cream
  • 2 tablespoons dill leaves, roughly chopped
  • 2 teaspoons dijon mustard
  • 1/2 lemon, juiced
  • 600g skinless firm white fish fillets, chopped
  • 300g smoked cod, flaked (see note)
  • 2 sheets frozen ready-rolled puff pastry, thawed
  • 1 egg, lightly beaten


  • Step 1
    Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a frying pan over medium heat. Add fennel and leek. Cook, stirring occasionally, for 5 minutes or until soft. Sprinkle over flour. Cook, stirring, for 1 minute. Remove from heat.
  • Step 2
    Gradually add stock and cream, whisking constantly. Return pan to heat. Cook, stirring constantly, for 5 to 8 minutes or until sauce comes to the boil. Add dill, mustard and 1 tablespoon lemon juice. Simmer for 2 minutes.
  • Step 3
    Add fish and cod to pan. Cook, stirring occasionally, for 5 minutes or until fish is cooked through. Season with pepper.
  • Step 4
    Meanwhile, layer pastry sheets on top of each other on a board. Place ramekins upside down on pastry. Using rims as a guide, cut pastry rounds 0.5cm larger than ramekin tops (allows for shrinkage). Place pastry rounds on prepared tray. Brush with egg and sprinkle with salt and ground black pepper. Bake for 10 minutes or until pastry is golden and puffed.
  • Step 5
    Spoon fish mixture into ramekins. Top with pastry lids and serve.


  • 3115 kj


  • 43g

    Fat Total

  • 21g

    Saturated Fat

  • 49g


  • 1125.53mg


  • 7g

    Carbs (sugar)

  • 39g

    Carbs (total)

All nutrition values are per serve


Note 1: Smoked cod is available from the fresh seafood section of the supermarket. It has an intense flavour and adds richness to the dish. Note 2: A member of the parsley family, fennel has a mild licorice odour and taste. The roundish bulb is white to pale green and consists of several overlapping broad stems with soft, feathery leaves. The whole vegetable is edible.

  • Author: Kirrily Smith
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas



Please enter your comment!
Please enter your name here