Mini Fish Pies
Prep in ten minutes, cook in 45 minutes.
800g salmon fillet, cut into chunks
2 x 145g packs raw peeled king prawns
6 eggs that have been boiled, peeled and quartered
150g unsalted butter
1 large onion, peeled and finely chopped
100g plain flour
2 tbsp Dijon mustard
Handful fresh parsley, chopped
1 kg new potatoes, cooked
2 tbsp olive oil
Heat the oven to 200C/180C fan/Gas 6.
Divide the salmon, prawns and the eggs between eight pie dishes and season. Melt the butter in a pan and cook the onion for about ten minutes, until soft and translucent.
Stir in the flour and cook for another two minutes while stirring continuously.
Gradually pour in the milk, whisking. Bring to the boil allowing the sauce to thicken, then stir in the mustard and parsley and season.
Pour the sauce over the fish mixture and stir to coat.
Lightly crush the cooked potatoes, toss with the oil and season.
Divide between the pie dishes and bake for 30 minutes until golden brown and hot throughout.