Name: Snapper pies
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 large red onion, halved, thinly sliced; 2 parsnips, chopped; 2 carrots, diagonally sliced; 2 celery sticks, diagonally sliced; 2 Carisma potatoes, chopped; 2 garlic cloves, finely chopped; 60 ml water; 40 g wholemeal plain flour; 560 ml low-fat milk; 60 g reduced-fat grated cheese; 2 tsp wholegrain mustard; finely grated zest of 1 lemon; freshly ground black pepper; 600 g boneless skinless snapper fillets, cut into bite-sized pieces; 6 filo pastry sheets; olive oil spray

Snap up these delish fish individual portions with a flaky pastry coating. You’ll love them!

Ingredients

1 tsp olive oil

1 large red onion, halved, thinly sliced

2 parsnips, chopped

2 carrots, diagonally sliced

2 celery sticks, diagonally sliced

2 Carisma potatoes, chopped

2 garlic cloves, finely chopped

60 ml water

40 g wholemeal plain flour

560 ml low-fat milk

60 g reduced-fat grated cheese

2 tsp wholegrain mustard

finely grated zest of 1 lemon

freshly ground black pepper

600 g boneless skinless snapper fillets, cut into bite-sized pieces

6 filo pastry sheets

olive oil spray

Method

Heat the oil in a large non-stick frying pan over medium. Add the onion, parsnips, carrots, celery, potatoes and garlic. Cook, stirring often, for 4 minutes. Add water, cover and cook for 10-15 minutes or until vegetables are just tender

Add flour to the pan and cook, stirring, for 1 minute. Remove pan from the heat and gradually stir in milk. Return to the heat and cook, stirring, until sauce thickens and comes to a simmer. Simmer, uncovered, for 5 minutes. Remove from heat and stir in cheese, mustard, lemon zest and pepper. Stir in the fish. Divide mixture between 4 x 500ml (2-cup) ovenproof dishes. Set aside for 30 minutes to cool slightly.

Preheat oven to 180°C (fan-forced). Lay out 1 piece of filo pastry on a clean surface. Spray with cooking spray, then cut crossways into about 8 strips. Scrunch up pieces and arrange on top of 1 pie. Repeat spraying, cutting and scrunching remaining 5 sheets of filo (you will need about 11/2 sheets to cover each pie).

Bake pies for 20-25 minutes or until pastry tops are golden brown. Serve immediately.

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