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Fish Medley Pie

Ingredients (Serves 4)

375g ready rolled puff pastry
125g salmon fillet-skin removed
125g cod loin-skin removed
100g king prawns
200ml full fat Crème Fraiche
15g plain flour
20g flat leaf parsley

Method

Cut the salmon and the cod loin into bite-sized chunks and place into bowl with the tiger prawns. Add the Crème Fraiche, plain flour and the chopped parsley. Mix together gently until well combined. Season with salt and freshly ground pepper.

Unroll the pastry onto a baking tray and brush the edges with beaten egg. Spoon the fish filling over half of the pastry, leaving a border around the edge. Fold the pastry over to make an envelope and seal.

Brush with beaten egg and make 2 diagonal slits in the top to allow the steam to escape.

If you’re using Genus simply place the shelf in position 6 counted from the bottom of the oven upwards. Remember there’s no need to pre-heat when using Genus.

Press the power ‘on’ button in the centre of the fascia and touch the ‘G’ button, which will turn green, and select programme 4.

Using the centre control knob enter a cooking time of 30 minutes. Genus will calculate a new cooking time of 15 mins – Total cooking time 15 mins.

If you’re using a conventional cooker you’ll need to pre-heat the oven at a temperature of 220 for 15 minutes. Then place the baking tray in the middle of the oven and leave for a further 30 mins. - Total cooking time 45 mins.

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