Making pies like this, in individual portions is one of my favourite ways to serve any pie. This fish pie is packed with goodness and great flavour. The celery seed adds a touch of piquancy, but if you do not have any try dill seed or increase the amount of chopped parsley leaves. These can be made in advance to point 5 then frozen for later use. There is no need to defrost before cooking, just increase the length of cooking time by 4-5 minutes.

Ingredients

• 500 grams smoked fish
• 1/2 onion, peeled and finely diced
• 1/2 - 1 tsp celery seed (optional)
• 50 grams butter
• 2 large Portobello mushrooms, finely diced
• 1/2 cup tomato puree
• 4-6 sundried tomatoes, finely sliced
• 310 gram can cannellini (butter) beans, well drained
• 1/2 cup cream or sour cream
• 2-3 tblsp chopped parsley, sage or oregano
• 2-3 tblsp finely sliced celery leaves or parsley
• 4 sheets ready rolled puff pastry
• egg wash or milk to glaze

Method

1. Flake the smoked fish into bite-sized pieces, discarding the skin and bones. Set aside.
2. Cook the onion and celery seed in butter until the onion has softened. Add the mushrooms and continue to cook over a low heat until the mushrooms are soft. Stir in the smoked fish, tomato puree, sundried tomatoes, cannellini beans, cream, herbs and season with salt and pepper. Cool.
3. Cut the two sheets of pastry into quarters to make 8 squares. Place on a greased or baking paper-lined tray. Divide the mixture evenly among the squares leaving a 1cm edge around the outside. Brush this with milk and a beaten egg.
4. On a lightly floured board roll the remaining two sheets of pastry out, just a little, so that they are about 1cm larger. Rest for 5 minutes and then cut each sheet into quarters.
5. Place these sheets on top of the pies and press the edges together firmly. Place on a baking paper lined tray. Brush the pastry tops with milk or beaten egg to glaze. Use a small sharp knife to cut a hole in the top or make 2-3 long cuts, this allow the steam to escape as well as being decorative.
6. Bake at 200°C for 15-18 minutes or until the pies are golden. Serve warm or cold.