Ingredients
- 10g Butter
- 2 teaspoons olive oil
- 1 small onion (chopped finely)
- 1 medium carrot chopped finely
- 1 stalk celery finely chopped 1
- 1 tablespoon LFGF All-Purpose Plain Flour
- 1 cup fish stock
- 500g firm white fish fillets chopped coarsely (no bones)
- ½ cup pouring cream
- 1 tablespoon gluten free mustard
- 1 cup frozen peas
- 1/2 cup grated parmesan cheese
Method
- Preheat oven to 220 c
- Melt butter with the oil in a large saucepan, add the onion and cook for (1 minute), then add carrot and celery, cook until carrot is cooked. Stir in LFGF pastry mix*, stirring for 1 to 2 minutes. Start adding the fish stock, then add the fish stir until the fish is cooked though and the mix has thickened. Remove from the heat, add and stir in the mustard, peas,cream,and cheese.
- Spoon into a deep small (5 to 6 cup) baking dish and set aside.
- Make up your LFGF pastry as per recipe.
- Roll a thin layer and top the pie with the pastry.
- Brush the top with egg, bake until golden brown.
*LFGF pastry
1 cup LFGF All-Purpose Plain Flour
25g lard* or butter
4 to 6 tablespoons water
- Place LFGF All-Purpose Plain Flour into a bowl.
- Rub in lard or butter with finger tips until the mixture looks like Breadcrumbs.
- Add the water gradually, marking it into workable dough.
- Turn onto a lightly floured board. Roll out to shape and size required.
- Place pastry on top of filled baking dish. Brush the top with egg.
- Bake until golden brown.
