These tasty mini fish pies feature prawns and hot smoked salmon in bread cups with a crunchy parmesan topping.
Using slices of bread as the base of the pies provides a lighter and easier alternative to pastry. Rather than wasting the crusts, we blitz these into breadcrumbs and combine with parmesan and olive oil to make a delicious topping.
I’ve saved you the hassle of making a white sauce for the filling too. Instead, we whisk together cream cheese, milk, aioli, lemon juice and parmesan for a simple but very delicious sauce.
Pop the prawns, salmon and eggs into the bread cups, pour in the sauce, add the topping and bake until golden.
Chopped chives make a nice addition to the filling (and the salad!), if you have some on hand, and you can easily omit the eggs if that’s not your thing. Check out the recipe notes for a non-seafood option too.
Also, make sure you give the salad a try. It’s simple and sounds a little unusual, but works so well with the meal!
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These tasty mini fish pies feature prawns and hot smoked salmon in bread cups with a crunchy parmesan topping. The easy creamy sauce requires no pre-cooking. So good!
Preheat oven to 180ºC (360ºF) fan bake. Bring a small saucepan of water to the boil. Carefully lower eggs into water and boil for 8 minutes. Drain well, transfer eggs to a bowl and cover with cold water.
Meanwhile, spray 10 holes of 2 x 6-hole Texas muffin pans with cooking oil spray. Use a rolling pin to flatten out the slices of bread a little. Cut the crusts off the flattened bread slices and set these aside for later. Press bread slices into the muffin pans. Bake for 5 minutes, until lightly toasted.
Roughly chop prawns and flake salmon. Place cream cheese, milk, 4 Tbsp parmesan, aioli, lemon zest and juice, mustard and stock powder in a medium jug and whisk until well combined. Season to taste with salt and pepper. Peel eggs and cut into quarters. Divide prawns, salmon and eggs between toast cups, then pour creamy sauce over the top.
Blitz crusts in a food processor or blender to form breadcrumbs. Mix in oil and remaining 2 tablespoons parmesan. Spoon on top of pies. Bake for 15-20 minutes, until prawns are cooked and pies are golden and crisp on the outside.
While pies cook, place peas and edamame in a microwave-safe dish. Microwave for 2 minutes, until warmed through. Roughly chop almonds. Divide rocket between individual serving plates. Top with peas, edamame, almonds and parmesan. Place lemon juice, oil, sugar and mustard in a small jar and shake well to combine. Season to taste with salt and pepper. Drizzle over salad.
Serve mini fish pies with salad.
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use the softest gluten-free bread you can find, or use gluten-free wraps instead. Make sure aioli and stock powder are gluten-free.
INGREDIENT SWAPS / NOTES: You can omit the eggs if you prefer. If you don’t like seafood, swap the prawns for smoked chicken and the hot smoked salmon for bacon or thick cut ham.
STORING AND REHEATING: Refrigerate pies and salad separately. Dressing will keep at room temperature for a couple of days. Pies are best reheated in the oven (try 180ºC/360ºF fan bake for 15 minutes). They will go soggy if reheated in the microwave. Dress salad just before serving.