Ingredients:

  • 1 pound (450g) white fish fillets (such as cod or haddock)
  • 1 cup (150g) frozen peas
  • 1 medium carrot, diced (about 1/2 cup or 75g)
  • 1 cup (150g) diced potatoes
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240ml) milk
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 package (14 oz or 400g) puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the diced carrot and potato, sauté for approximately 5 minutes until starting to soften.
  3. Add the flour and whisk for 1-2 minutes until lightly browned.
  4. Gradually whisk in the milk, continuing to stir until the sauce thickens (about 3-5 minutes).
  5. Stir in the Dijon mustard, salt, and pepper.
  6. Add the fish and peas; gently fold until combined.
  7. Preheat the oven to 400°F (200°C).
  8. Roll out the puff pastry on a lightly floured surface to fit your baking dish.
  9. Transfer the filling to the baking dish, smoothing it out evenly.
  10. Place the rolled pastry over the filling, pressing the edges to seal.
  11. Cut a few slits in the pastry for steam to escape.
  12. Brush the top with beaten egg for a golden finish.
  13. Place in the preheated oven and bake for 25-30 minutes, until the pastry is golden brown and puffed.
  14. Check that the internal temperature of the filling reaches 165°F (74°C).
  15. Allow cooling for a few minutes before slicing and serving.