SNAPPER PIES

PREPARATION TIME: 20 MINS

(+ COOLING)

COOKING TIME: 50 MINS SERVES 4 (AS A MAIN) 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 60ml (1/4 cup) water

40g (1/4 cup) wholemeal

plain flour

560ml (21/4 cups) low-fat milk 60g (1/2 cup) reduced-fat

grated vintage cheddar

2 tsp wholegrain mustard

Finely grated zest of 1 lemon Freshly ground black pepper 600g boneless, skinless snapper

fillets, cut into bite-size pieces 6 sheets filo pastry

Olive oil cooking spray

1 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. 2 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.

3 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).

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