Mini fish pies
This recipe turns everyone's favorite fish pie into bite-sized portions. Your toddler can enjoy it as finger food or a snack.
Servings: 4
Ingredients
- 3 potatoes
- 1 cup of peas
- ½ cup of diced carrots
- 1 Tbsp of oil
- 1 shallot, finely chopped
- 2 cloves of garlic, finely chopped
- 1 Tbsp of all-purpose or whole wheat flour
- 1 cup of milk
- ½ cup of cream optional
- 1 tsp of salt
- ½ tsp of ground black pepper
- 2 fillets of fish salmon or cod
- 1 Tbsp of finely chopped parsley
Instructions
- Peel the potatoes and boil them.
- When they are done, drain the water and mash them well.
- Boil separately the carrots and peas.
- Drain the water, add them to the potatoes and mash them together.
- Mix some salt and pepper and set it aside.
- Pre-heat the oven to 200°C.
- Heat the oil in a pan, add the shallot and the garlic, and saute for a minute.
- Put the flour in and stir for a few seconds.
- Add the milk a little at a time and whisk well to prevent lumps from forming.
- Add the cream and the salt and pepper mix.
- Keep stirring energetically until the sauce thickens and is properly cooked.
- Add the mustard, the cheese, and the fish (flaked or cut into small strips).
- Grease generously the cupcake tray and scoop a spoonful of fish filling into each mold.
- Top each with a layer of mashed potatoes.
- Slide into the preheated oven and bake for 10-15 minutes (until the fish is cooked and the crust is golden brown).
- When done, let the pies cool for 10 minutes.
- Serve warm.
Notes
You can make a bigger batch and freeze some of the mini pies in a zip-lock bag. When you decide to serve those, first thaw and heat in the microwave until the pies are warm inside.
