Fare With A Flair: Fish pie simple, satisfying supper

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As the calendar gets closer to September, my thoughts go to stocking the pantry and freezer with ingredients to make meals a bit easier for busy months ahead.

Canned fish always has been a staple in my cupboard, whether it be tuna or salmon. Smaller tinned fish such as sardines are increasing in popularity, too.

For the freezer, I always keep frozen peas and corn on hand to go into many easy meals. They really keep their flavour and texture after being frozen. Puff pastry is another freezer “staple” that can be used for simple tarts and appetizers.

My recipe this week is for a simple fish pie using either canned tuna or salmon.

The pastry for the pie goes just on the top, making for a quick and easy assembly. This pie can be baked in either a standard oven or toaster oven and served alongside a simple green salad for a satisfying weeknight meal.

Fish Pie

(Serves 6-8)

1 tbsp (15 ml) butter or vegetable oil

2 leeks, white part only, sliced

3 tbsp (45 ml) flour

1 cup (250 ml) chicken stock

2 cups (500 ml) cooked potatoes, slightly mashed

1 1/2 cups (375 ml) frozen peas (or corn) thawed

1 tsp (5 ml) hot sauce (optional)

2 cans tuna or salmon, packed in water (not drained)

1/4 cup (50 ml) chopped dill

1 block (or sheet) frozen puff pastry, thawed

Directions:

1. Heat butter or oil in a skillet over medium heat. Cook leeks until tender.

2. Stir in flour.

3. Slowly add chicken stock and bring to gentle simmer. Cook until thickened.

4. Add potatoes, peas, hot sauce and canned fish.

5. Stir in dill. Season with more salt if needed.

6. Spoon into deep pie plate.

7. Roll out puff pastry and place over the filling. Tuck in  edges and flute pastry.

8. Cut a few vents with a paring knife.

9. Brush with egg wash and bake in preheated 425 F (220 C) oven for 20 to 25 minutes or until pastry is golden and filling starts to bubble around the edges.

10. Let rest for about 10 minutes before serving.