It's British Pie Week, but why miss out on all the fun just because you’re trying to be healthy? This recipe by VavistaLife is an easy, low salt, low fat alternative to standard short crust options, and is made with halibut, sea bass and prawns.
Recipe serves 6.
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp tomato puree
200ml white wine
400g can chopped tomato
150ml creme fraiche
Handful of chopped parsley
2 tbsp chopped tarragon
6 sheets filo pastry
Pre-heat the oven to 180C
Heat oil and add onion and garlic until soft
Add the tomato puree, white wine and simmer for 2 mins
Add chopped tomatoes and simmer for 15 minutes.
Remove from the heat & stir in the creme fraiche, fish, prawns and herbs, then season.
Spoon the mixture into a dish.
Unroll the filo pastry and brush 6 sheets all over one side with the olive oil.
Gently scrunch up the pastry and lay on the top of the pie filling.
Bake for 25 minutes until the pastry is golden and crisp