Makes 8 | Preparation time: 20mins | Cooking time: 25-30mins
2-3 sheets pre-made short crust pastry
2-3 sheets pre-made flaky pastry butter
2 cups milk
1 teaspoon dry mustard powder
2 tablespoon olive oil
2 carrots, peeled and diced
1 onion, finely diced
2 celery stalks, finely diced
200g ahiaTM freshly smoked hoki
1 egg, beaten with 1 tbsp milk for egg wash
Preheat oven to 200°C. Remove pastry sheets from fridge or freezer.
Melt butter in a heavy bottomed saucepan over a medium heat. When bubbling add flour and stir. Whisk in milk, a little bit at a time to avoid any lumps, keep whisking until all is absorbed. Heat sauce through on a low heat, until it starts to thicken. Take off the heat, add dry mustard and season with salt and freshly ground black pepper.
In a separate frying pan, heat oil over a medium heat. Add onions, carrots and celery. Sauté for about 5 minutes, until softened. While cooking, remove skin from the Ahia smoked hoki and break into chunks. Add to pan and mix through.
Combine the white sauce with the vegetables and smoked fish. Leave to cool slightly.
Grease pie cases, or use muffin tin, or a large metal round pie dish. Line with shortcrust pastry. Spoon in the cooled smoked fish mix. Top each pie with flaky pastry. Press edges together with the back of a fork to seal each pie. Cut a couple of air holes in the top of the pastry using a sharp knife. Brush the top of pie with egg wash.
Bake the pies in oven for 25-30 minutes, until golden brown on top. Serve hot or cold.