Snapper Pot Pie

By Dixie Elliott

Snapper Pot Pie
A creamy snapper filling topped with a crisp, puff pastry makes these individual snapper pot pies a winner at any dinner table.

Serves 4


60g butter

2 leeks, white part only, sliced

¼ cup plain flour

2 cups fish stock

¼ cup lemon juice

½ cup cream

white pepper

1kg snapper fillets, cut into large pieces

375g packet puff pastry sheets

1 egg, lightly beaten

sea salt flakes

1. Preheat oven to 200C. Melt butter in a frying pan over medium-high heat. Add leek and cook for 4-5 minutes. Add flour; stir to combine. Remove pan from heat; add stock and lemon juice, stirring until combined. Return to heat; stir until sauce comes to the boil.


2. Reduce heat and simmer for 3 minutes. Add cream and stir until combined. Season with salt and white pepper.


3. Place fish in 4 individual baking dishes. Pour leek sauce over the fish. Lay pastry over each dish, folding in edges. Brush with egg wash; sprinkle with salt. Bake for 30 minutes or until pastry is golden.


4. Serve immediately.



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