You’ll want to give this Yellowtail Fish Pie recipe a try!
- 400g chopped Yellowtail (or any white fish)
- Corriander leaves
- Zest of 1 lime
- Juice of lime
- 1 chilli
- 2 cloves garlic
- 1 tsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- Puff pastry
1. Remove the skin of the Yellowtail fillet and cut it into cubes.
2. Take the puff pastry out of the fridge and allow it to come to room temperature while making the pie filling.
3. Roll out the puff pastry on a lightly floured surface so that it is large enough for the filling (Optional: add chilli flakes).
4. Wrap in cling film and put in the fridge for 20 minutes as you make the filling
5. Preheat the oven to 200°C.
6. Mix well-chopped yellowtail, coriander, zest of lime, juice of a lime, chilli, cloves garlic, olive oil, sea salt and black pepper and let it sit for a bit. NOTE: The lime juice will begin cooking the fish like ceviche and that’s why you don’t need to precook the fish before adding it to the pie, as the lime will act as a cooking agent.
7. Add fish filling in the middle making sure that the fish is evenly distributed
8. Layover the top of the puff pastry and gently press down the edges to seal, then trim off the excess pastry.
9. Gather up the excess trimmings into a ball and re-roll to create a flat sheet for another pie.
10.Brush the pies with the beaten egg to glaze and bake in the preheated oven for 30–35 minutes, or until the pastry has puffed up and is golden on top and the filling is bubbling underneath.