PREP 15 MINS
COOK 20 MINS
225g puff pastry sheet, defrosted, if frozen
1 egg, lightly beaten
1tbsp olive oil
1 red onion, chopped
3 carrots, chopped
2 leeks, sliced, washed
1tsp English mustard
2tbsp thickening granules (eg. McDougalls)
400g fish pie mix (cod, salmon, haddock)
1 Heat the oven to 220C, Gas 7. Cut out 4 rounds from the pastry, using a saucer as a guide to cut around. Put onto a greased baking sheet and bake for 15 mins until golden.
2 Meanwhile, heat the oil in a large pan, add the onion, carrots and leeks and cook for 5 mins to soften slightly.
3 Pour in the milk, mustard and seasoning and simmer for 5 mins.
4 Stir in thickening granules and mix until thickened and smooth.
5 Add the fish, simmer for 7 mins until tender.
6 To serve, spoon fish chowder into individual pots. Serve topped with pastry puffs.
Per serving: 525 cals, 29g fat ( 12gsat fat) 34g carbs
[The pastry puffs will keep in an airtight container for up to 2 days. Warm through at 200C, Gas 6 for 5 mins.]