Creamy Fish And Herb Pies

• 2 cups milk
• 1 1/3 lbs white fish fillets
• 8 oz peeled medium shrimp
• 3 tbsp butter, chopped
• 1/4 cup flour
• 2 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped dill
• 2 None green onions, thinly sliced
• 1/4 cup frozen corn kernels
• 3 sheets phyllo dough
• None None Steamed vegetables, to serve

1. Preheat the oven to 375u0b0F. Bring milk to a simmer in a large saucepan on medium heat. Add fish and shrimp; cook for 5 mins or until shrimp turn pink. Use a slotted spoon to remove fish and shrimp from cooking liquid. Transfer cooking liquid to a large measuring cup; you will need 3 cups. If there isn't enough, top up with milk.
2. Melt butter in a medium saucepan on medium heat. Add flour; stir until combined. Gradually add reserved cooking liquid, stirring. Bring to a boil. Stir in parsley, dill, onions and corn, then fish and shrimp. Remove from heat. Spoon mixture into four 1 1/3-cup baking dishes.
3. Layer phyllo sheets on top of each other. Cut into 8 even squares to make a total of 24 squares. For each pie, scrunch 6 phyllo squares together. Place on top of pie. Spray with no stick cooking spray.
4. Bake for 25-30 mins or until golden brown. Serve with steamed vegetables.

milk, white fish, shrimp, butter, flour, flatleaf parsley, dill, green onions, frozen corn kernels, phyllo, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/24701 (may not work)