Cheesy Homestyle Fish & Prawn Pie
with Filo Pastry & Apple Salad
Who doesn’t love a pie? We know we do, and we know you’ll love this one too. Tender hoki is gently cooked and stirred through a cheesy, veggie-packed filling. Flavoured with Dijon mustard and encased in golden, flaky filo, this pie is sure to be a hit!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 stalk
celery
½
Onion
2 clove
garlic
1 packet
hoki fillets
(Contains fish; )
1 sachet
Nan's Special Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
filo pastry
(Contains Gluten; )
1
apple
1 packet
Mixed Salad Leaves
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop carrot, celery, onion and garlic. • Discard any liquid from hoki fillet packaging. Cut fish into 2cm chunks. • Season fish with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, celery and onion, until tender, 4-5 minutes. • Add garlic and plain flour, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then slowly stir in the milk. • Add Dijon mustard, chicken-style stock powder, shredded cheddar cheese, hoki and a splash of water, and simmer, stirring, until combined, 2-3 minutes. Transfer to a medium baking dish. • Top with cooked prawns.
TIP: White fish is cooked through when the centre turns from translucent to white.
• To a small microwave-safe bowl, add remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of hoki mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 20-25 minutes.
• Meanwhile, thinly slice apple. • In a medium bowl, combine mixed salad leaves, apple, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cheesy prawn, hoki and mustard filo pie between plates. • Serve with apple garden salad. Enjoy!