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Fish pie
Puff pastry pie stuffed with canned fish and green onions
How to cook Fish pie
Step 1
Mash the fish with a fork, salt, pepper, add finely chopped green onions and mayonnaise. Mix. Roll out the dough to the size of 2 baking sheets. Put the filling on the dough.
Step 2
Cover the filling and close the edges, press with a fork. Brush with beaten egg.
Step 3
Bake 30 min. at 180 degrees. Enjoy your meal!
Fish pie - FAQ About Ingredients, Baking Time and Storage
Absolutely! Feel free to substitute with your favorite fish like cod, haddock, or salmon. A mix of fish works well too!
If you don't have mayonnaise or prefer a lighter option, try using Greek yogurt, sour cream, or even a homemade white sauce for a similar creamy texture.
Properly stored in an airtight container, the baked fish pie will last for up to 3 days in the refrigerator.
Yes, you can! Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw fully in the refrigerator before reheating.
Reheat in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) until heated through, about 20-30 minutes. You can also microwave individual portions for quicker reheating.
Yes! Substitute the fish with ingredients like hearts of palm, artichoke hearts, or sauteed mushrooms for a vegetarian option. You could also add some cooked lentils or beans.
This fish pie pairs well with a simple green salad, steamed vegetables like peas or broccoli, or a side of crusty bread.
Yes, puff pastry is a great alternative and will give the pie a flakier crust. Adjust baking time accordingly as puff pastry might cook faster.
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