Forget faffing with a bechamel, we've used a mix of smooth cream cheese and zingy crème fraîche to create a rich and creamy hands-off sauce. Topping with ready-made puff pastry instead of mashed potato saves time, too.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
697
Ingredients
225g
frozen chopped spinach, defrosted
150g
full-fat cream cheese
200ml
tub half-fat crème fraîche
11/2Tbsp.
cornflour
Small handful dill, finely chopped
350g
chunky white fish fillets or loins, skinned and cut 2.5cm pieces, see GH Tips
200g
raw peeled jumbo or king prawns, we used frozen
12
cooked and peeled quails eggs, see GH Tips
1
medium egg, beaten
320g
sheet ready-rolled puff pastry
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Once the spinach has defrosted, put into a fine sieve and press it firmly over a sink with the back of a spoon to remove all excess liquid. Empty into a bowl and mix in the cream cheese, crème fraîche, cornflour, dill and plenty of seasoning.
Step 2Fold in the fish, prawns (no need to defrost if using frozen) and eggs. Empty into a 2 litre (21/2 pint) ovenproof serving dish. Brush rim of the dish with beaten egg, then lay on the pastry. Press on to the edges to seal, trim excess and crimp pastry. Brush pastry with beaten egg, then cut a steam hole into the middle of the pastry. Decorate with pastry trimmings, if you like, and glaze with egg.
Step 3Cook in oven for 35-40min, until pastry is golden and crisp. Allow to sit for 5min at room temperature before serving with peas, if you like.
Fresh or frozen fish pie mixes would work well here too.
We bought ready-cooked and peeled quails eggs. If you want to do your own, hardboil in simmering water for 3min, run under cold water to cool, then peel.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
