Haddock, prawn and mussel pot pies recipe | delicious. magazine

Ingredients

• 600ml skimmed milk
• 150ml home-made fish stock
• 700g haddock fillet
• 10 black peppercorns
• 4 fresh bay leaves
• 1 small onion, halved
• 4 cloves
• 50g low-fat spread
• 45g plain flour
• 2 filo pastry sheets
• 2 tbsp sunflower oil, plus extra for greasing
• 1/2 tsp sesame seeds
• 75g cooked and peeled prawns, thawed if frozen
• 100g cooked and shelled mussels, thawed if frozen
• 8 spring onions, thinly sliced
• 2 tbsp low-fat crème fraîche
• Finely grated zest of 1/4 lemon
• 2 tbsp chopped fresh dill