Magpie Recipe: Greek-style fish pie '“ serves six
Ingredients
500g Filo Pastry
100-150 ml Olive Oil
300g Pollock (diced)
200g Queen scallops
200g langoustine tails (other prawn tails can be used instead)(chopped)
150g clam or cockle meat
50g anchovies (chopped)
1 onion finely chopped
4 cloves of roasted garlic (crushed)
2 carrots (finely diced)
2 sticks of celery (finely diced)
2 small potatoes (finely diced)
200ml fish stock
1 tablespoon chopped parsley
1 tablespoon chopped dill
200g Graviera cheese or Gruyere cheese (grated)
4 tablespoons Bulgar Wheat
salt and pepper
oil for cooking.
Method
Heat a little oil in a large pan add the onions, carrots, celery and potatoes.
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Hide AdSauté until softened slightly before adding the pollock, prawns and anchovies.
After a couple of minutes add the scallops, clam meat and fish stock.
Cook for a further 2 minutes then add the bulgar wheat and herbs, stir through well and remove from the heat to cool slightly.
At this stage taste the fish and season to taste.
Take a shallow baking tray (25cm x40 cm) brush with olive oil and then layer the filo pastry (brushing with olive oil in between each layer) do a minimum of three layers making sure that the pastry overlaps the tray.
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Hide AdFill the tray with the fish mix and level it all off before laying on the the top layer of pastry again brushing olive oil on each layer and a minimum of three layers. Before the last layer of pastry goes on fold in the overhanging party then add the last layer tucking in to make it neat.
Bake in a preheated oven 180•c has 6 for approx 30 minutes or until golden, slice into portions and serve with Greek salad.