Filo fish pies

SERVES 6 READY IN 1 hr

INGREDIENTS FOR THE FILLING

● 300ML SEMISKIMMED MILK

● 2 BAY LEAVES

● 200G HAKE, CUT INTO CHUNKS

● 150G SMOKED HADDOCK, CUT INTO CHUNKS

● 200G SALMON, CUT INTO CHUNKS

● 1 ONION, FINELY CHOPPED

● 2TBSP BUTTER

● 2TBSP FLOUR

● 1TSP ENGLISH MUSTARD

● 120G PEAS

● 1 BUNCH OF DILL, ROUGHLY CHOPPED

● 4 COOKED BEETROOT, CUT INTO WEDGES FOR THE TOPPING

● 6 SHEETS OF FILO PASTRY

● 30G BUTTER, MELTED

● GREEN SALAD AND LEMON WEDGES, TO SERVE YOU WILL NEED

● 6 RAMEKINS OR 1 LARGE

BAKING DISH

1 Heat the oven to 180C/

Gas 4. For the filling, heat the milk and bay leaves. Poach all the fish for 3-4 mins, then remove. Drain off the milk, reserving it for the sauce.

2 Fry the onion in the butter, then add the flour and the milk, whisking until the mixture has thickened. Remove from the heat and stir in the mustard, fish, peas, dill and beetroot.

3 Divide between the ramekins or put it all in the baking dish. Brush the filo with melted butter and top each ramekin with a sheet of crumpled filo. Put on a baking tray and bake for 20-25 mins until the filo is golden. Serve with salad and lemon wedges.