Fabulous fish pie

80 grams Butter

1 ½ tablespoons extra virgin olive oil

1 garlic clove (finely chopped)

2 onion (chopped)

1 leek (white part only) thinly sliced.

Sea salt - pinch

Fresh white pepper - pinch

½ cup dry white wine

2 cups plain flour

Milk (warmed) as required to make a thick sauce

¼ cup cream

Zest of ½ lemon (finely grated)

1 small handful dill (roughly chopped)

1 small handful parsley (roughly chopped)

2 sheets puff pastry (thawed)

1 sheet of savoury pastry (thawed)

600 grams skinless blue eye trevally fillets (or any white flesh fish available) cut into 3cm pieces

1 free-range egg

1 tablespoon milk (if required to thin egg wash)

Method

• Preheat oven to 180°C (160°C fan-forced).
• Spray/oil 4 x 10 cm round ramekins or a baking dish
• If using ramekins - cut four rounds of the savoury pastry (make these about 3 - 4cm larger than the base your ramekins). These are for the base of the pies. Cut four rounds of the puff pastry (size to match the diameter of the top of your ramekins).
• If using a baking dish – cut pastry to fit the base and cut another piece to cover the pie.
• Refrigerate pastry until needed.
• Heat butter and olive oil in a saucepan over a low heat. Add garlic, onion, leek, sea salt, and white pepper. Cook until the vegetables are soft - about 10 mins.
• Add the wine and cook for another 2-3 mins.
• Stir in the flour and cook until the mixture bubbles and becomes grainy.
• Gradually add the warm milk. Continue stirring until you reach the desired thickness and the mixture bubbles and thickens slightly.
• Stir in the cream, lemon zest, dill and parsley.
• Fold the fish through the sauce.
• Line your ramekins or dish with the savoury pastry.
• Divide the mixture among the ramekins or dish.
• Top with the puff pastry, pressing around the edges of the base and top pastry to seal.
• Whisk the egg and milk together and brush over the pastry.