Red Snapper Pot Pies

• 4 tbsp (1/2 stick) butter
• 1 None leek, thinly sliced
• 1/2 cup white wine
• 2 tbsp flour
• 1 cup milk
• 14 oz red snapper fillets, diced
• 8 oz cherry tomatoes
• 2 tbsp chopped fresh dill
• 1 sheet frozen puff pastry, thawed
• 1 None egg white
• None None Lemon wedges and salad, to serve

1. Preheat the oven to 400u0b0F. Lightly grease four 1 1/2-cup baking dishes and place on a baking pan.
2. Melt butter in a large saucepan on medium heat. Saute leek for 2-3 mins. Add wine and cook for 1-2 mins, until almost evaporated. Stir in flour and cook for 1-2 mins, until lightly browned. Remove from heat.
3. Gradually pour in milk, stirring constantly until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 mins. Remove from heat. Add fish, tomatoes and dill to sauce and stir until well combined. Season with salt and black pepper.
4. Spoon fish mixture evenly into prepared dishes. Cut pastry into 4 even squares and place a square on top of each dish. Trim edges and press to seal. Brush with egg white and sprinkle with sea salt.
5. Bake for 20-25 mins, until pastry is golden and fish is cooked through. Serve with lemon wedges and salad.

butter, white wine, flour, milk, red snapper, tomatoes, dill, pastry, egg white, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27073 (may not work)