Smoked Fish Pies

11:25 am on 5 August 2013

(To make 6 pies)


  • 600g Bechamel Sauce (or enough to generously half fill each pie tin)
  • 120g hot smoked salmon or other fish
  • 6 tablespoons Vegetable Mixture (as below)
  • 12 spinach leaves (2 per pie)
  • squeeze of lemon juice
  • whisked egg yolk or milk to glaze pastry lid

       Vegetable mixture

  • 1 tablespoon oil
  • 1 carrot, diced
  • 1 onion, diced
  1. Place the oil in a small pot. Add the diced carrot and onion. Season with salt.
  2. Cover with a lid and cook until translucent – 4 to 5 minutes. Cool.
  3. The vegetables should be just firm but not soggy as they will cook again inside the pie.


  1. Preheat the oven to 220C.
  2. Prepare the pastry tins.
  3. In a bowl, place the bechamel and vegetable mixture.
  4. Add smoked fish – break it up with your fingers. Squeeze of lemon. Stir. Season for taste.
  5. Spoon the pie mix into each pie tin. Press the spinach leaves on top.
  6. Cover with pastry lid. Glaze with egg or milk. Stab the lid to make air holes.
  7. Bake for around 15 minutes until the pastry is crisp and golden.

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