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Snapper Pie

 

Sami Levett

by Sami Levett

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This fish pie was inspired by the pie’s my mum used to make for us when we were kids. My mum really loves fish but had never had a good recipe for a fish pie, I decided to make this one for her and she loved it. It’s highly adaptable so if you want to use a variety of seafood instead of white fish the sauce will still compliment the flavours too.

INGREDIENTS

 

Pie Crust: (if you want a pie bottom, double this recipe) 

  • 2 Cups All Purpose Flour
  • 2 ¼ teaspoons of kosher salt
  • 170g unsalted butter
  • 1 tablespoon of apple cider vinegar
  • 75ml of water
  • 1 egg yolk for (egg wash before baking)

Pie Filling: 

  • 300g snapper fillet
  • 3 tablespoons of oil
  • 1 brown onion, finely diced
  • 1 50g egg
  • 1 bunch chives
  • 1 handful flat leaf parsley
  • 1 lemon

Sauce for filling:

  • 2 tablespoons unsalted butter
  • 2 tablespoons of neutral oil
  • 750gm brown onion, sliced
  • 3 pieces of dried shitake mushroom
  • 2 anchovy fillets
  • 150g fish stock
  • 400ml cream
  • salt
  • fresh cracked pepper

METHOD

 

Pie Crust

Step 1

Put flour and salt in a bowl and rub in the butter until it looks like breadcrumbs. 

Step 2

Make a well in the centre, add in the apple cider vinegar and the water, combine together with your hands and knead on the counter until it comes together. Wrap in cling film and rest for 1 hour. 

 

Sauce for Pie Filling 

Step 1

In a medium pot combine butter and oil over a medium heat. Add onions and anchovy fillets and 1 teaspoon of salt. Cook to a caramelised stage (about 30 minutes, until they are soft and golden). 

Step 2

Add the stock, cook at simmer until it is reduced by half. 

Step 3

Add the cream, reduce by half. 

Step 4

Remove from the heat, cool completely.

Step 5

Blend this mixture with a stick blender or in a vitamix (this is not essential, but it will give you a really killer sauce) 

 

Pie Filling 

Step 1

Preheat the oven to 220 degrees Celsius.

Step 2

Heat the oil on a medium heat and cook diced onions till soft (about 10 mins). Remove from the heat.

Step 3

Finely slice the chives and parsley and zest ½ of the lemon.

Step 4

Mix the semi cooled onion mixture into your onion sauce with the chives, parsley and lemon zest. Season to taste with salt and fresh pepper. 

 

Building Your Pie 

Step 1

Roll out your dough, with a little flour on the bench to about 2mm thick. Cut to the size of your pie dish, decorate or leave plain. Make a 5cm hole in the centre of your pie dough so it has a steam hole. (You want the dough to be 3cm larger than the pie dish you are using).

Step 2

Into your pie dish, spoon about 3 tablespoons of sauce and add a layer of snapper pieces. Repeat this step till each dish is filled 2cm from the top. 

Step 3

Cover your pie filling with your pastry, making sure you press the edges around the dish. Brush the top with your egg yolk mixture. 

Step 4

Bake in a preheated oven for 20 minutes, or until the pastry is golden. Stand for 5 minutes and enjoy! Serve with truffled potato puree.

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