Humpty Doo Barramundi Pie

4 serves

20 mins

45 mins total

MEDIUM

WHITE SAUCE

2 tbsp butter

2 tbsp plain flour

300ml milk

PIE

2 leeks, finely chopped

2 tbsp olive oil

1 cup peas

2 garlic cloves, crushed

1 cup parmesan

1 tbsp parsley, chopped

2 Humpty Doo Barramundi Fillet portions, skin removed, cut into 2cm pieces

4 puff pastry sheets, thawed

1 egg, beaten

White Sauce

For the white sauce; melt butter in a saucepan. Add flour and stir to combine. Add milk in stages, whisking, until well combined. Season and set aside.

Pie

Preheat oven to 180°C.
Grease four individual pie dishes and line with puff pastry, cutting to size. Prick the bottoms with a fork. Bake for 15 mins. Remove from oven and allow to cool.
Meanwhile place leek and oil in a frying pan over medium heat. Season and cook for 5 mins. Add peas and garlic and cook for a further 5 mins. Add cooked leek mixture, parmesan, parsley, and raw barramundi to the white sauce.
Fry the barramundi skin in a pan on medium heat until crispy. Allow to cool, then chop into shards.
Divide filling between the pie bases. Brush pastry edges with egg wash and top with another pastry sheet cut to size. Brush egg wash over top of pies and pierce a few holes to allow steam to escape. Top with crispy skin and bake for 25-30 mins until golden.