Ingredients For Mini Fish Pies:
Potatoes 1 kg
Butter 2 tbsp
Milk 1/2 cup
Salt & pepper to taste
Butter 2 tbsp
Flour 2 tbsp
Spring onions 4
Milk 2 cups
Fish fillets 1/2 kg
Mustard paste 1 tsp
Spring onion 1
Corn 1/4 cup
Peas 1/4 cup
Cheddar cheese grated 1 cup
Method:
Mash the boiled potatoes with 1/2 cup milk and 2 tbsp butter.
Season with ground black pepper.
Meanwhile, put the butter and flour in another pan and heat gently until the butter has melted, stirring regularly.
Gradually whisk in the milk brings to the boil, stirring to avoid any lumps and add in the spring onions.
Cook until thickened.
Stir in the cheese, fish, mustard, spring onions, corn and peas.
Spoon into a pyrex dish or 6-8 ramekins.
Spoon or pipe the potato on top and sprinkle with cheddar cheese.
Bake 5-20 minutes at 200 degree C or until golden and bubbling at the edges and golden on top.
Mash the boiled potatoes with 1/2 cup milk and 2 tbsp butter.
Season with ground black pepper.
Meanwhile, put the butter and flour in another pan and heat gently until the butter has melted, stirring regularly.
Gradually whisk in the milk brings to the boil, stirring to avoid any lumps and add in the spring onions.
Cook until thickened.
Stir in the cheese, fish, mustard, spring onions, corn and peas.
Spoon into a pyrex dish or 6-8 ramekins.
Spoon or pipe the potato on top and sprinkle with cheddar cheese.
Bake 5-20 minutes at 200 degree C or until golden and bubbling at the edges and golden on top.
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