Fennel Fish Pies Recipe

Name: Fennel Fish Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 4 None spring onion, sliced; 1 None large fennel, sliced thinly, top reserved and finely chopped; 2 tbsp flour; 1 cup fish stock; 1/2 cup cream; 2 tsp dijon mustard; 1 tbsp lemon juice; 1 oz frozen peas; 4 None snapper fillets, 1/2 lb each; 1 None sheets puff pastry; 1 None large egg, beaten lightly

Servings: persons

3 tbsp butter
4 None spring onion, sliced
1 None large fennel, sliced thinly, top reserved and finely chopped
2 tbsp flour
1 cup fish stock
1/2 cup cream
2 tsp dijon mustard
1 tbsp lemon juice
1 oz frozen peas
4 None snapper fillets, 1/2 lb each
1 None sheets puff pastry
1 None large egg, beaten lightly

1
For the filling, melt butter in a large frying pan and add the spring onion and fennel. Cook, stirring, until onion softens. Add the flour and cook, stirring, 1 min. Gradually stir in stock and cream. Cook, stirring, until sauce boils and thickens. Stir in 2 tbsp of the fennel top, mustard, lemon juice and peas. Add the fish and stir to combine. Remove from heat.
2
Preheat oven to 425u00b0F. To assemble the pies, spoon the fish mixture into 4 3-cup ovenproof dishes. Place on a baking sheet. Cut 4 wide strips (1 inch) from the pastry dough and 4 pastry lids large enough to fit the tops of the dishes. Brush dish edges with egg, place pastry around edge of dishes and top with the pastry lids. Brush with a little more egg. Bake 35 mins, or until pastry is puffed and browned.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp butter, 4 None spring onion, sliced, 1 None large fennel, sliced thinly, top reserved and finely chopped, 2 tbsp flour, and more.

Yes, Fennel Fish Pies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel Fish Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions