1 clove garlic, crushed
2 ½ Tbsp flour
1 1/2-2 cups warm milk
1 cup grated cheese
Salt and pepper to taste
½ kilo Snapper cut into bite size pieces
1 cup Kumara, peeled and diced
1 Carrot, sliced on the angle
½ cup of each Frozen peas and corn
1 cup Cauliflower, cut into small florets
400-600g Flaky puff pastry
1. Preheat oven to 200°C
2. Cook kumara, carrot and cauliflower in salted boiling water for 5 minutes or until al-dente, add peas and corn and continue to cook for a further 2 minutes. Drain and set aside.
3. To make the cheese sauce, melt the butter and garlic, sauté for 1 minute. Add the flour and cook stirring for 1 minute. Whisk in the warm milk until smooth and bring to the boil stirring constantly until mixture thickens. Stir through ¾ cup of cheese and season to taste with salt and ground pepper. Place a piece of gladwrap/cling-film directly onto the cheese sauce, this stops it forming a skin. If the mixture is too thick when you go to use it thin it with a little milk at a time.
4. Roll out the pastry to fit your pie dishes. You can use a pie maker, muffin tin and mini tinfoil lasagne dishes or make 1 large family pie.
For all of the above pie dishes apart from the pie maker, the pastry will need to be blind baked.
To blind bake: Fit the pastry to your dish, cover with baking paper then add dry rice, pasta or baking weights (this acts as a weight so add enough to weigh the pastry down) to cover the bottom. Bake for 10 minutes, remove the baking paper and weights and return the empty pie shells to the oven for a further 1-minute to dry the pastry out.
5. Fill your pastry shell with the vegetables, place diced fish on top and cover with cheese sauce. Sprinkle with remaining cheese and bake for 20 minutes or until golden on top.
If your using a pie maker place in all the ingredients including the cheese you would sprinkle on top, place your top sheet of pastry on, close the lid and let the pie maker work its magic.
ENJOY with a fresh garden salad or simply on it’s own.Share on Facebook »