Mini Fish Pot Pies Recipe

Name: Mini Fish Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm white fish fillets (such as cod); 4 cups milk; 1 None bay leaf; 9 oz smoked salmon, cut into bite-sized pieces; 7 tbsp unsalted butter; 1 None leek, thinly sliced; 3/4 cup all-purpose flour; 1/4 tsp cayenne pepper; 1/4 tsp freshly grated nutmeg; 1/2 tsp mustard powder; 3 None hard-boiled eggs, peeled, quartered; 2 tbsp fresh dill, chopped; 2 tbsp fresh flat-leaf parsley leaves, chopped; 2 sheets frozen puff pastry, thawed; 1 None egg yolk, beaten with 2 tsp water

Servings: persons

1 lb firm white fish fillets (such as cod)
4 cups milk
1 None bay leaf
9 oz smoked salmon, cut into bite-sized pieces
7 tbsp unsalted butter
1 None leek, thinly sliced
3/4 cup all-purpose flour
1/4 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
1/2 tsp mustard powder
3 None hard-boiled eggs, peeled, quartered
2 tbsp fresh dill, chopped
2 tbsp fresh flat-leaf parsley leaves, chopped
2 sheets frozen puff pastry, thawed
1 None egg yolk, beaten with 2 tsp water

1
Preheat oven to 375u00b0F. Grease 6 individual pie dishes.
2
Place fish fillets in a saucepan. Cover with milk and add bay leaf. Bring to a boil then reduce heat and poach over low heat for 4-8 mins, until fish is just cooked through. Strain milk and set aside. Discard bay leaf. Break cooked fish into bite-sized pieces, removing any bones. Place in a bowl with smoked salmon and set aside.
3
In a frying pan, melt butter over medium heat. Add leek and cook for 5 mins, or until soft. Stir in flour, cayenne, nutmeg and mustard powder. Cook for 1 min. Whisk in reserved milk. Bring to a boil, stirring constantly. Simmer for 2-3 mins. Add eggs, herbs and fish. Season to taste then spoon into pie dishes.
4
Cut 6 squares of puff pastry, slightly larger than tops of pie dishes. Arrange over pies and crimp edges with a fork to seal. Make 2 slits in top of each pie and brush with egg wash. Place pie dishes on a baking tray and bake for 30-40 mins, until golden brown.

686

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.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 1 lb firm white fish fillets (such as cod), 4 cups milk, 1 None bay leaf, 9 oz smoked salmon, cut into bite-sized pieces, and more.

Yes, Mini Fish Pot 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!

Mini Fish Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions