Fennel Fish Pies

• 3 tbsp butter
• 4 None spring onion, sliced
• 1 None large fennel, sliced thinly, top reserved and finely chopped
• 2 tbsp flour
• 1 cup fish stock
• 1/2 cup cream
• 2 tsp dijon mustard
• 1 tbsp lemon juice
• 1 oz frozen peas
• 4 None snapper fillets, 1/2 lb each
• 1 None sheets puff pastry
• 1 None large egg, beaten lightly

1. For the filling, melt butter in a large frying pan and add the spring onion and fennel. Cook, stirring, until onion softens. Add the flour and cook, stirring, 1 min. Gradually stir in stock and cream. Cook, stirring, until sauce boils and thickens. Stir in 2 tbsp of the fennel top, mustard, lemon juice and peas. Add the fish and stir to combine. Remove from heat.
2. Preheat oven to 425u0b0F. To assemble the pies, spoon the fish mixture into 4 3-cup ovenproof dishes. Place on a baking sheet. Cut 4 wide strips (1 inch) from the pastry dough and 4 pastry lids large enough to fit the tops of the dishes. Brush dish edges with egg, place pastry around edge of dishes and top with the pastry lids. Brush with a little more egg. Bake 35 mins, or until pastry is puffed and browned.

butter, spring onion, fennel, flour, fish stock, cream, mustard, lemon juice, frozen peas, snapper, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/24131 (may not work)