Snapper Pie

300g of any left-over white fish (cooked)

2 cups of chopped vegetables (use frozen for quick and easy)

1 celery stalk chopped finely

1 teaspoon of caraway seeds

1 large onion chopped

2 to 3 cups of milk

1 heaped tablespoon of white flour

1 cup of grated tasty cheese

1 teaspoon of finely grated lemon zest

salt and pepper to your taste

2 sheets of puff pastry

Butter

Take a large knob of butter and cook onion gently for 5 minutes, you don’t want any browning.  Add caraway seeds and flour to this mix and stir until combined, start adding your milk stirring slowly with wooden spoon until a smooth sauce, throw in your fish, vegetables and cheese and stir well and place in pie dish (greased) lined with your puff pastry that you have taken a knife to prick all over base.  Top with another sheet of the pastry, pinching the edges tight and use a pastry brush to glaze with milk before putting into 180 degree oven for around 40 minutes – once its nice and browned all over its done!

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