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Crunchy Fish Pot Pie with Philadelphia Cheese & Filo Pastry

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Crunchy fish pie ready to eat

This fish pie is unusual in that it has a crunchy Filo pastry on the top.

I have served it with broccoli and a salad of carrots and fresh green peas and I soaked the broccoli in the gravy from the fish pie!

Fish pie showing actual fish

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Makes: 3 servings

Bit of oil
leek, sliced
1 clove garlic
3 tbsp flour
cup fish or chicken stock
70 g Philadelphia cream cheese (could use small tubs)
400 g white fish, cut into thick strips
Grated rind of lemon
Salt and pepper
3 sheets Filo pastry
Olive oil spray

Heat a bit of oil in frypan or small wok, and add the leek and garlic. Saute this for about 2 minutes until softened.

Frying leek and garlic

Add the flour and cook 1-2 minutes more. Then add the stock and stir.

Adding flour and stock

Add the cream cheese.

Adding cream cheese to mixture

Stir until well combined. Bring to the boil, reduce the heat and simmer for 5 minutes or until thickened.

Cut the fish into strips if not already done.

Fish cut into thick strips

Add the fish to the mixture as well as the lemon rind and salt and pepper.

Make sure you add salt & pepper as this recipe needs it

Remove from the heat, and pour the mixture into a lightly oiled 4 cup capacity ovenproof dish.

Almost ready for the oven

Make a stack with half the fillo sheets and spraying between each layer, cut or tear into 8 squares and scrunch up. This need not be exact and I tore it. Put this on top of the fish and and repeat with the remaining filo.

Filo on top of fish to make it crunchy

Bake it in a hot oven, about 190C for fan forced and 200 for non fan forced, for 20 minutes or until the pastry is golden.

Just cooked crunchy fish pie

Serve with vegetables or salad of your choice.

Ready to eat!

#Low fat
#Cream cheese
I like this Recipe - 7
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