375 g Antoniou Fillo Pastry
50 g butter, melted
60 g butter, chopped
1 leek, thinly sliced
1 fennel bulb, thinly sliced
1/2 cup dry white wine
2 tbsp plain flour
2 cups hot fish stock
3/4 cup pure cream
500g green prawns, peeled, deveined, halved
500g skinless salmon fillet, 3cm pieces
3/4 cup frozen peas, thawed
1/4 cup finely chopped parsley
1 tbsp capers
grated zest of 1 lemon
Pie Baking Dish
We recommend using a 1.25 L baking dish.
The number of sheets required will vary depending on the size of your dish.
For this Fillo Pastry recipe, take your fresh Fillo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
In a large saucepan, heat butter on medium. Sauté the leek and fennel for 3 minutes, until softened.
Add wine, simmer for 2 minutes until it evaporates. Stir in the flour until smooth for approx. 1 minute.
Gradually add the fish stock, stirring constantly until smooth. Simmer, stirring until the mixture boils and thickens. Simmer for a further 3 minutes and then stir in the cream.
Remove from heat. Mix in the seafood, peas and season well. Spoon the pie mixture into a baking dish, spreading out evenly. Top with parsley, capers and lemon zest.
Set aside to prepare Fillo Pastry pie top.
Fillo Pastry Pie Top
Preheat your oven to 180°C .
Working with one sheet of Fillo Pastry at a time, brush liberally with butter, lightly scrunch and place on top of the filling. Repeat with remaining fillo and butter until the pie is covered.
Bake for 8-10 minutes or until golden brown and the filling is bubbling.
Serve with lemon wedges and salad.