Fish, thyme and broad bean pies
Delight in the flavors of our Fish, Thyme, and Broad Bean Pies. Packed with fresh white fish, tender broad beans, and a touch of thyme, all wrapped in flaky puff pastry. Perfect for a comforting meal!
- 11 Jun 2024
- Cook time 40 min
- Prep time 15 min
- 8 Servings
- 11 Ingredients
These delightful Fish, Thyme, and Broad Bean Pies are a perfect blend of savory flavors and flaky textures. Combining tender white fish, fresh thyme, and nutritious broad beans, wrapped in golden puff pastry, this recipe offers a satisfying meal for any occasion. Let's dive into how to prepare this delicious dish.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- If using fresh broad beans, blanch them in boiling water for 2-3 minutes until tender, then drain and set aside. If using frozen broad beans, simply thaw them and set aside.
- Place the white fish in a large saucepan and pour over the milk. Heat gently until the milk begins to simmer. Poach the fish for 5-7 minutes, or until cooked through.
- Remove the fish from the milk and set aside to cool slightly, then flake into large chunks. Reserve the milk for later use.
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes to form a roux.
- Gradually add the reserved milk, whisking constantly to avoid lumps, until the mixture thickens into a smooth sauce.
- Stir in the lemon zest, fresh thyme, and season with salt and pepper to taste. Remove from heat.
- In a large bowl, gently mix the flaked fish, broad beans, and sauce together until well combined.
- Roll out one sheet of puff pastry on a lightly floured surface. Cut into rounds or squares to fit your pie dishes or ramekins (providing a little overhang).
- Spoon the fish and broad bean mixture into the prepared pastry-lined dishes.
- Roll out the second sheet of puff pastry and cut into rounds or squares to fit as lids on top of your pies.
- Place the pastry lids over the filling, pressing the edges to seal. Trim any excess pastry and crimp the edges with a fork.
- Brush the tops of the pies with the beaten egg for a glossy finish.
- Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Allow the pies to cool slightly before serving. Enjoy your delicious fish, thyme, and broad bean pies!
Tips:
- Ensure that the white fish is fresh and properly deboned to enhance the texture and flavor of the pies.
- Thaw and drain the broad beans properly if using frozen ones to avoid excess moisture in the filling.
- Adjust the amount of lemon zest based on your taste preference, but be careful not to overpower the other flavors.
- Use a high-quality puff pastry for the best results—homemade or store-bought is up to you.
- Brush the puff pastry with beaten egg for a beautifully golden and glossy finish.
With a beautifully crisp and golden puff pastry shell encasing a savory filling of fish, thyme, and broad beans, these pies are sure to be a hit at the dinner table. Following the tips provided will help you master this recipe and impress your guests with your culinary skills. Enjoy your delicious homemade Fish, Thyme, and Broad Bean Pies!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 550kcal | 22% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 2.55g | 7% |
| Sugar 4.25g | 4% |
| Fat | |
| Fat 33g | 37% |
| Saturated 6g | 18% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 100mg | 17% |
| Vitamin B1 0.39mg | 33% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 1.19ug | 49% |
| Vitamin C 1.77mg | 2% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 2.44mg | 22% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 490mg | 14% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 1.73mg | 16% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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