recipes_Australia_Issue_129_April_2017

16 recipes+ APRIL 2017

family comfort

PHOTOGRAPHY

LOUISE LISTER, ROB SHAW & JOHN PAUL URIZAR

Salmon & Potato Pie

SERVES 6 PREP 15 minutes + 15 minutes

to chill COOK 40 minutes

3 all-rounder potatoes, cut into 2cm pieces

⅓ cup extra-light sour cream, plus ⅓ cup extra

1 egg yolk

20g butter, chopped

1 leek, pale section only, thinly sliced

2 rashers bacon, rind removed, finely chopped

2 zucchinis, halved, thinly sliced

415g can pink salmon, drained, flaked

¾ cup frozen peas, thawed

1 sheet frozen shortcrust pastry, thawed

Mixed steamed vegetables, to serve

1 Preheat oven 200ºC/180ºC fan-forced.

Grease a 23cm (top measurement) pie dish.

Place prepared dish on an oven tray. Cook

potatoes in a saucepan of boiling salted

water for 10 minutes or until tender. Drain.

Transfer potato to a bowl. Add the sour

cream and egg yolk; mash until smooth.

2 Meanwhile, melt butter in a large frying

pan over moderate heat. Add leek and bacon;

cook and stir for 2 minutes or until leek is soft.

Transfer to a heatproof plate. Add zucchini to

pan; cook and stir for 2 minutes or until

tender. Return leek mixture to pan, along with

the salmon, peas and extra sour cream.

3 Roll out pastry between 2 sheets of baking

paper until large enough to line prepared dish.

Ease pastry into prepared dish, trimming to fit.

Chill for 15 minutes. Line pastry with baking

paper. Cover base with dried beans, rice or pie

weights. Bake for 8 minutes. Remove weights

and paper. Bake for a further 8 minutes or

until just coloured.

4 Spoon salmon mixture into pastry shell.

Top with potato mixture; smooth surface.

Bake for 20 minutes or until golden brown.

Serve with steamed vegetables.

Smoked Fish Filo Pie

SERVES 6 PREP 25 minutes

COOK 45 minutes COST $3.40 a serve

1 orange sweet potato, cut into 3cm pieces

1 litre (4 cups) milk

1½ cups boiling water

2 large vegetable stock cubes

1 dried bay leaf

5 whole black peppercorns

300g smoked cod fillets

300g firm white boneless fish fillets

40g butter, chopped

1 onion, finely chopped

1 fennel bulb, halved, thinly sliced

¼ cup plain flour

1 cup frozen corn kernels, thawed

6 sheets filo pastry

Cooking oil spray

Green salad, to serve

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease a 2-litre (8-cup) oval ovenproof dish.

Place prepared dish on an oven tray. Cook

sweet potato in a saucepan of boiling salted

water for 10 minutes or until tender. Drain.

2 Meanwhile, combine milk, the water,

crumbled stock cube, bay leaf and

peppercorns in a large saucepan. Bring to

the boil over high heat. Reduce heat. Add

smoked cod and white fish fillets; simmer

for 5 minutes or until fish is cooked (flakes

easily when tested with a fork). Using

a slotted spoon, remove fish from milk

mixture. Remove and discard any skin

and bone from fish. Flake into pieces.

Strain milk mixture through a fine sieve.

Discard solids in sieve.

3 Melt butter in a large saucepan over

moderate heat. Add onion and fennel; cook

and stir for 3 minutes or until soft. Add flour;

cook and stir for 1 minute or until mixture

thickens. Gradually whisk in strained milk

mixture; cook and stir for 5 minutes or until

sauce boils and thickens. Add corn, orange

sweet potato and flaked fish; cook and stir

for 2 minutes or until heated and combined.

Transfer fish mixture to prepared dish.

4 Stack filo pastry on a clean work surface,

spraying between sheets with oil. Using a

large knife, cut pastry stack into 24 equal

squares. Scrunch each square into a ball;

arrange over top of fish mixture to cover.

Spray with oil. Bake for 20 minutes or until

pastry is golden. Serve with salad.

BUDGET

WINNER

$

A SERVE