Stuck for last minute dinner ideas? This pie comes together in a flash using a frozen mix of country harvest veggies and Woodbridge Smokehouse Tasmanian hot-smoked trout, topped with a puff pastry lid. Definitely a crowd pleaser!
Serves: 2 | Prep Time: 10 mins | Cook Time: 30 mins
Ingredients
1 sheet frozen puff pastry
25g butter
500g frozen country harvest mixed vegetables, or vegetables of your choice
¼ cup plain flour
½ cup stock
1 packet Woodbridge Smokehouse Traditional Hot Smoked Trout
Method
Preheat oven to 220C. Remove puff pastry sheet from the freezer and thaw out on the benchtop.
Melt butter in a large saucepan over high heat and add frozen vegetables. Stir for 5 minutes for the vegetables to thaw out and warm through.
In a jug mix together the flour and ¼ cup stock to form a smooth paste, add the remaining stock and mix to a smooth slurry.
Add the slurry to the vegetables and stir through quickly. Continue cooking for another minute, then transfer the mixture to a pie dish.
Top the mixture with shredded smoked trout and cover with the puff pastry sheet. Leave any overhanging edges intact for a rustic-look pie or trim off and decorate with excess pastry.
Bake in the pre-heated oven for 20 minutes, or until the pastry is golden and puffed.
