Fish and Kumara Pie with Fries and Wholegrain Mustard Hollandaise
Makes four main portion pies, about 120mm
½ white onion, finely chopped
1 Tbsp Frenchmaid Crushed Garlic
1 Tbsp flour
1 tsp Frenchmaid Lemon Pepper Seasoning
½ tsp ground coriander
1 golden kumara, peeled – cut into 10mm dice
1 cup spinach, blanched & drained
200g firm fish, diced
2 Tbsp flat parsley, chopped
Puff pastry or flaky pastry
½ cup Frenchmaid Hollandaise Sauce
1 tbsp Frenchmaid Wholegrain Mustard
Salt and Black Pepper to season
Sauté the onions in the butter without browning, then reduce the heat. Add the garlic and the flour, cook for 2 minutes and remove from the heat. Gradually add the milk, stirring vigorously. Bring to a simmer and cook for 20 minutes, then allow the sauce to cool.
In the meantime, cook the kumara in salted water until softened, refresh with cool water and drain. Carefully mix the sauce, kumara, spinach, and fish; season.
Line some suitable pie dishes with pastry. Fill with the mixture and cover with more pastry, using egg wash to seal along the edges. Brush the top with egg wash and bake at 200⁰C for about 20 minutes or until golden brown.
Toss the fries with salt and whisk together the Frenchmaid Hollandaise Sauce and Frenchmaid Wholegrain Mustard. Serve both with the pie.