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waste 2018

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THIS WEEK'S RECIPE - no 49

FILO-TOPPED FISH PIE - Serves 4
Prep time 15 mins; cook time 25 mins
Health advice – Each serving contains (%-age adult intake ) 394 kcal (20%),Fat 20g(29%),Saturates 10g(51%),Sugars 4g(4%) Salt 0.8g(14%)
You will need:-
150ml (5 fl.oz.)half fat crème fraiche
2 tbsp roughly chopped dill
1 lemon, zested & juiced
4 spring onions, finely sliced
150g (5 oz.) frozen peas
390g fish pie mix (most main supermarkets sell loose or by the pack)
3 filo pastry sheets
40g (1½ oz)butter, melted

Preheat the oven to Gas 5, 190 deg (170 deg fan)
Combine the crème fraiche, dill and lemon juice (set the zest aside) and season to taste
Fold through the spring onions, peas and fish pie mix, and spoon into a 1.5 litre (2¾ pint) ovenproof dish.
Brush the filo sheets with the melted butter and carefully place over the pie contents, gently scrunching the sheets slightly.
Bake in the oven for 25 minutes until the pastry is golden and crisp, scattering with the lemon zest for the last 5 minutes. Serve with a crisp salad for a healthy meal option.

 

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