31 December 2012,00:46 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Preheat the oven to 220°C (425°F/Gas 7). Heat the oil in a deep frying pan.
  • Add die onion and stir over medium heat for 20 minutes, or until the onion is slightly caramelized.
  • Add the fish stock, bring to the boil and cook for 10 minutes, or until the liquid is nearly evaporated. Stir in the cream and bring to the boil.
  • Reduce the heat and simmer for 20 minutes, or until the liquid is reduced by half.
  • Divide half the sauce among four 500 ml (17 fl oz / 2 cup) ramekins. Place some fish pieces in each ramekin and top with the remaining sauce.
  • Cut the pastry sheets slightly larger than the tops of the ramekins.
  • Brush die edges of the pastry with a little of the egg, press the pastry onto the ramekins and brush the pastry top with the remaining beaten egg.
  • Bake for 30 minutes, or until well puffed.


  • 2 tablespoons cooking oil
  • 4 onions, thinly sliced
  • 400 ml fish stock
  • 900 ml pouring (whipping) cream
  • 1 kg skinless snapper fillets, cut into large pieces
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

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