Delicate, flaky puffed pastry with a creamy Humpty Doo Barramundi filling. This Barramundi recipe will become a family favourite in no time. Recipe makes 2 medium or 4 small pies.
4
serves
20 mins
45 mins total
MEDIUM
Ingredients
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
Instructions
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.
