These feel like an authentic English or Irish dish to me. Or maybe it’s a
New England treat. I don’t know where fish pies were born, but I do know they’re gorgeous and delicious. I try to avoid using too much butter whenever possible, but from the time I was a kid, I knew that there was one indisputable culinary fact_ if it had a crust, it had to be delicious!
Having pre-made puff pastry in the freezer is a lifesaver for whenever you are making anything with a crust, so I always have some on hand. The golden puff pastry in this dish encloses a warm, creamy mixture of fish and sweet vegetables. It’s so creamy in fact that you would think it’s made with heavy cream, but in fact it’s just an easy mixture of milk and a roux. Yes, moms and dads, you get to be culinary geniuses this week and make a roux, which is SO easy to do! I guarantee this will be a hit for even those little ones that turn their noses up at vegetables. Give it a try.
- 1 1/2 Cups milk (I prefer whole milk for this recipe)
- 1 Cup broccoli florets, fresh or frozen
- 1 large carrot, peeled and diced
- 1 Ear of Corn or 1/2 Cup Frozen
- 2 Sole Fillets, fresh or frozen (or 1/2 Lb halibut, haddock or cod)
- 2 Tbsp butter
- 2 Tbsp Flour plus extra for sprinkling
- 1/2 Box Puff Pastry, 1 sheet (I like Dufours or Pepperidge Farms), defrosted
- 1 Egg, whisked with 1 tsp water (this is known as an egg wash for the crust)