'Skinny' fish, pea and parsley pies with crispy sesame pastry
Put the fish in a medium wide-bottomed pan and add the bay leaf, onion and peppercorns. Pour over the milk.
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Cooking tools:
- Fine-mesh sieve
- Pie dish
- Saucepan
- Whisk
- Pitcher
- Plate
- Oven
- Stove
- Spoon
- Spatula
- Colander
Ingredients
- 400g skin-on smoked haddock or salmon fillet
- 1 bay leaf
- a slice of onion
- a few black peppercorns
- 300ml skimmed milk
- 25g butter
- 40g plain flour
- 150g frozen peas (no need to defrost)
- 3 tbsp finely chopped parsley
- 5 filo pastry sheets
- spray oil
- 2 tbsp sesame seeds
- 4 x 400ml ovenproof dishes
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