Name: Creamy Fish And Herb Pies
Yield: 4 servings
Ingredients: 2 cups milk; 1 1/3 lbs white fish fillets; 8 oz peeled medium shrimp; 3 tbsp butter, chopped; 1/4 cup flour; 2 tbsp finely chopped flat-leaf parsley; 1 tbsp finely chopped dill; 2 None green onions, thinly sliced; 1/4 cup frozen corn kernels; 3 sheets phyllo dough; None None Steamed vegetables, to serve

1
Preheat the oven to 375u00b0F. Bring milk to a simmer in a large saucepan on medium heat. Add fish and shrimp; cook for 5 mins or until shrimp turn pink. Use a slotted spoon to remove fish and shrimp from cooking liquid. Transfer cooking liquid to a large measuring cup; you will need 3 cups. If there isn't enough, top up with milk.
2
Melt butter in a medium saucepan on medium heat. Add flour; stir until combined. Gradually add reserved cooking liquid, stirring. Bring to a boil. Stir in parsley, dill, onions and corn, then fish and shrimp. Remove from heat. Spoon mixture into four 1 1/3-cup baking dishes.
3
Layer phyllo sheets on top of each other. Cut into 8 even squares to make a total of 24 squares. For each pie, scrunch 6 phyllo squares together. Place on top of pie. Spray with no stick cooking spray.
4
Bake for 25-30 mins or until golden brown. Serve with steamed vegetables.

Creamy Fish And Herb Pies

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