FISH AND PRAWN PASTIES

CHANGE up your week and try these golden fish and prawn pasties infused with lemon, thyme and parsley.

INGREDIENTS

30g butter 30g plain flour 1 cup (250ml) milk 1 red onion, cut in thin wedges 1 fennel, very thinly sliced, fronds reserved and chopped 1 potato, peeled, cut into 1cm pieces 75g frozen peas Pinch of cayenne pepper 2 lemons, rind finely grated, juiced 4 thyme sprigs, leaves picked 6 flat-leaf parsley sprigs, finely chopped Pinch of sea salt flakes 200g white fish fillets, cut into 2cm pieces 100g skinless salmon fillet, cut into 1cm pieces 100g peeled prawn meat, cut into 2cm pieces 4 sheets Pampas Puff Pastry, just thawed 1 Coles Brand Australian Free Range Egg, lightly whisked

METHOD

Step 1 Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until the mixture bubbles. Gradually add the milk, in 3 batches, stirring constantly. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat. Gently stir in onion, fennel, SPECIAL FEATURE: reserved fennel fronds, potato, peas, cayenne pepper, lemon rind, lemon juice, thyme, parsley and salt. Set aside until cooled to room temperature. Stir in the white fish, salmon and prawns and place in the fridge to cool completely. Step 2 Preheat oven to 200C. Line a baking tray with baking paper. Step 3 Using a dinner plate as a guide, cut four 21.5cm discs from the pastry. Place one-quarter of the filling over one-half of each pastry disc, leaving a 2cm border. Fold the other half of the pastry over to enclose. Fold in the edge and press to seal. Place on the lined tray. Brush with egg. Cut a slit in the top of each pasty to allow steam to escape. Step 4 Bake for 25-30 mins or until puffed and golden. Set aside for 5 mins to cool before serving.