Filo Fish Pies Recipe | Booths Supermarket
These flavoursome little pies are filled with a luxurious mixture of fennel, tomatoes, prawns, salmon and white fish with cream and herbs and topped with
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Cooking tools:
- Pastry brush
- Kitchen scale
- Baking dish
- Ramekin
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Oven
- Stove
- Refrigerator
- Plastic wrap
Ingredients
- 75g butter
- 1 medium onion, finely chopped
- 1 fennel bulb, finely chopped
- 1 clove garlic, finely chopped
- 1tbsp tomato puree
- 200ml white wine
- 400g chopped tomatoes
- 150ml double cream
- 300g salmon fillet, skinned and cut into large pieces
- 250g any firm white fish, skinned and cut into large pieces
- Large handful chopped fresh flat leaf parsley
- 2tbsp chopped fresh tarragon
- 200g large, raw prawns
- 6 sheets filo pastry each measuring 30cm x 25cm
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