Mini Fish Pot Pies

• 1 lb firm white fish fillets (such as cod)
• 4 cups milk
• 1 None bay leaf
• 9 oz smoked salmon, cut into bite-sized pieces
• 7 tbsp unsalted butter
• 1 None leek, thinly sliced
• 3/4 cup all-purpose flour
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp mustard powder
• 3 None hard-boiled eggs, peeled, quartered
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh flat-leaf parsley leaves, chopped
• 2 sheets frozen puff pastry, thawed
• 1 None egg yolk, beaten with 2 tsp water

1. Preheat oven to 375u0b0F. Grease 6 individual pie dishes.
2. Place fish fillets in a saucepan. Cover with milk and add bay leaf. Bring to a boil then reduce heat and poach over low heat for 4-8 mins, until fish is just cooked through. Strain milk and set aside. Discard bay leaf. Break cooked fish into bite-sized pieces, removing any bones. Place in a bowl with smoked salmon and set aside.
3. In a frying pan, melt butter over medium heat. Add leek and cook for 5 mins, or until soft. Stir in flour, cayenne, nutmeg and mustard powder. Cook for 1 min. Whisk in reserved milk. Bring to a boil, stirring constantly. Simmer for 2-3 mins. Add eggs, herbs and fish. Season to taste then spoon into pie dishes.
4. Cut 6 squares of puff pastry, slightly larger than tops of pie dishes. Arrange over pies and crimp edges with a fork to seal. Make 2 slits in top of each pie and brush with egg wash. Place pie dishes on a baking tray and bake for 30-40 mins, until golden brown.

white fish, milk, bay leaf, salmon, butter, flour, cayenne pepper, nutmeg, mustard powder, eggs, dill, parsley, pastry, egg yolk

Taken from recipes-plus.com/api/v2.0/recipes/30664 (may not work)