- 2 1/2 cups Cauliflower flour
- 2.5 tsp xanthan gum
- 2 tsp salt
- 150 g unsalted butter diced
- 1 egg + 1 yolk
- 3 tbsp ice water
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small brown onion finely diced
- 1 small carrot peeled, finely diced
- 1 large potato peeled, diced
- 2 clove garlic crushed
- ¼ cup PomPom Paddock Flour mix
- ½ cup white wine
- 2 cups fish veggie or chicken stock
- ½ cup cream
- 180 g each diced salmon and firm white fish barramundi, ling or snapper
- 1/3 cup each flat parsley dill, chopped
- 1 egg yolk
- For the pastry, combine the flour, xanthan gum, salt in a food processor.
- Add the butter and pulse to rub the butter into the flour but allow some small streaks of butter to remain. Tip this into a bowl and add the egg and water then mix and gently knead to smooth pastry. Wrap and transfer to the fridge for at least an hour to rest and chill.
- Meanwhile, heat the olive oil and butter in a medium pot and add the onion, carrot, potato, garlic and a good pinch of salt. Sweat the veggies off for about 5 minutes then add the flour and stir through, cooking for another minute. Heat the stock in a small saucepan.
- Add the wine to the veggies, stir through and then add the hot stock, little by little, stirring constantly to a achieve a smooth, thickened sauce. Cook over a medium heat, stirring often, until the potato is soft then add the cream and cook for 2 more minutes. You should have a thick sauce. Stir through the mustard and peas. Transfer the mix to a bowl and allow to cool. Once cool fold through the fish, herbs and season well with salt and pepper. Set aside in the fridge.
- Cut the dough into 8 even pieces, roll 4 of them between baking paper into circles big enough to line the pastry tins. Press this into the tins them spoon in the fish filling to the top, no higher.
- Roll the remaining dough to be big enough to cover the top of the pies and place over the filling. Press the edges together to seal and use a small sharp knife to trim the edges and neaten. Use a fork to press around the pie edge and then use any remaining pastry to decorate the top with shapes or letters.
- Brush the pies with the egg yolk and bake in a 190C preheated oven for 25 minutes.
- Serve straight away or cool, refrigerate and reheat thoroughly when needed, approx.. 10 minutes in a 190C preheated oven