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Quick fish pies

Name: Quick fish pies
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 3 New potatoes, boiled; 1 piece Pide bread, a decent-sized chunk; 175 g Smoked fish (Main); ⅔ cup Edamame beans, thawed and grey skins removed; 1 handful Chopped chives, and dill, chopped; 1 Lemon, zest & juice; 3 Tbsp Sour cream; 2 Tbsp Cream cheese; 1 Egg

25 min

for 2 people

Tamara West

Warren Elwin

Food writer

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Quick and simple to prepare, these fish pies use smoked hoki and endamame beans in the filling.

3	New potatoes, boiled
1 piece	Pide bread, a decent-sized chunk
175 g	Smoked fish (Main)
⅔ cup	Edamame beans, thawed and grey skins removed
1 handful	Chopped chives, and dill, chopped
1	Lemon, zest & juice
3 Tbsp	Sour cream
2 Tbsp	Cream cheese
1	Egg

Preheat oven to 200C. Chop boiled new potatoes, a hunk of pide bread and smoked fish into similar sized pieces.
Mix all together in a bowl, with thawed and skinned edamame beans. Add a handful of chopped chives and dill and the zest of a lemon.
Lightly season. Place into 2-3 individual greased baking dishes.
Whisk together sour cream with cream cheese and the juice of a lemon. Beat egg into the mix.
Pour sour cream mixture evenly across dishes, and bake for 25 minutes or until golden.