Mini Fish Pot Pies - cooking recipe

Ingredients

1 lb firm white fish fillets (such as cod)
4 cups milk
1 None bay leaf
9 oz smoked salmon, cut into bite-sized pieces
7 tbsp unsalted butter
1 None leek, thinly sliced
3/4 cup all-purpose flour
1/4 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
1/2 tsp mustard powder
3 None hard-boiled eggs, peeled, quartered
2 tbsp fresh dill, chopped
2 tbsp fresh flat-leaf parsley leaves, chopped
2 sheets frozen puff pastry, thawed
1 None egg yolk, beaten with 2 tsp water

Preparation

Preheat oven to 375\u00b0F. Grease 6 individual pie dishes.
Place fish fillets in a saucepan. Cover with milk and add bay leaf. Bring to a boil then reduce heat and poach over low heat for 4-8 mins, until fish is just cooked through. Strain milk and set aside. Discard bay leaf. Break cooked fish into bite-sized pieces, removing any bones. Place in a bowl with smoked salmon and set aside.
In a frying pan, melt butter over medium heat. Add leek and cook for 5 mins, or until soft. Stir in flour, cayenne, nutmeg and mustard powder. Cook for 1 min. Whisk in reserved milk. Bring to a boil, stirring constantly. Simmer for 2-3 mins. Add eggs, herbs and fish. Season to taste then spoon into pie dishes.
Cut 6 squares of puff pastry, slightly larger than tops of pie dishes. Arrange over pies and crimp edges with a fork to seal. Make 2 slits in top of each pie and brush with egg wash. Place pie dishes on a baking tray and bake for 30-40 mins, until golden brown.