SMOKED TROUT PIE
Incredibly tasty Smoked Trout Pie
for 4 servings
1 brown onion, finely chopped
1 celery, chopped
2 garlic cloves, chopped
1 1/4 cup milk
400 g, smoked trout, skin removed, flaked
1 puff pastry sheet
3 tsp cornflour
Preheat oven to 220°C or 200°C fan-forced. Lightly spray an ovenproof dish with oil.
Heat oil in a saucepan over heat. Add onion, celery and garlic and cook, whilst stirring until softened. Combine milk and cornflour in a jug and add to onion mixture. Bring to the boil and cook, stirring until sauce bubbles and thickens. Stir in trout and rind. Season with salt and pepper.
Spoon trout mixture dish. Cut pastry into quarters. Top with pastry, pressing edges to seal. Brush tops with egg. Bake for 12–15 minutes or until pastry is golden. Serve.