French Toasted Kytons Hot Cross Buns
The fishmongers from Streaky Bay Marine Products are pretty lucky to have wives creating pies filled with local Eyre Peninsula seafood.
Ingredients
Serves: Makes 4 individual pies or 1 family sized pie
- 2 tablespoons butter
- 1 large leek (white and pale green part) finely sliced
- 2 tablespoons Cummins Milling First Quality Bakers Flour
- 2 tablespoons Boston Bay Riesling
- 2 tablespoons lemon juice
- 2/3 cup thickened cream
- Salt, pepper to taste
- 500g Streaky Bay snapper fillets, cut into bite-sized pieces
- 1/3 cup Parmesan cheese
- 1-2 tablespoons finely chopped parsley
- 2 sheets frozen puff pastry, thawed
Method
Preheat oven to 180C.
Melt the butter in large saucepan over medium heat. Add the finely sliced leek and cook for few minutes until softened, stirring occasionally. If the leek starts to brown before it has softened, reduce heat to low.
Add the flour to the pan and cook over medium heat, stirring for about one minute. Stir in wine and lemon juice. Add cream and cook, stirring occasionally, until sauce simmers and thickens. Season with salt and pepper.
Add the fish pieces, Parmesan cheese and parsley to the mixture, and stir gently until just combined. Remove from heat. (The filling may seem a little dry at this stage, but the fish will release moisture as it cooks in oven.)
We use four one cup capacity ramekins (small ovenproof dishes) for our pies. Using an upturned ramekin as a guide, cut four pie lids from the pastry sheets, cutting about 1cm larger than the ramekin. If making one large pie, use pie dish as a guide and cut pastry 1cm larger.
Cut 2cm wide strips of pastry to form borders around the ramekins. Brush the edges of the ramekins with water and press the pastry strips around the rims of the ramekins.
Divide the filling evenly among the dishes.
Brush the pastry borders with water and place the pastry lids on top of the pies. Cut away excess pastry using a sharp knife. Firm down edges of pastry with fingers or a fork. Cut a 2cm cross in the pastry lids with a sharp knife. Brush the pastry with egg wash or melted butter.
Place ramekins on an oven tray (to catch any sauce that may overflow while pies are cooking). Bake for about 25 minutes, or until the pastry is golden and the fish is cooked.
To make a single large family pie: Follow above directions but use a casserole or pie dish instead of the ramekins and increase the baking time. You may need to join the sheets of puff pastry to cover the dish. Place over the filling and bake for about 40 minutes.
