Leek, Tomato And Fish Pot Pies

• 4 tablespoons butter
• 1 leek washed and thinly sliced
• 1/2 cup white wine
• 2 tablespoons flour
• 1 cup milk
• 14 ounces red snapper fillets without skin, cubed
• 8 ounces cherry tomatoes
• 2 tablespoons fresh dill chopped
• 1 sheet frozen puff pastry thawed
• 1 egg white lightly beaten, for brushing
• sea salt Flaked

1. Preheat the oven to 400u0b0F. Lightly grease four 1 1/2-cup baking dishes. Place on a baking pan.
2. Melt butter in a large saucepan on medium heat. Saute leek, 2-3 mins, until tender.
3. Pour in wine and cook, 1-2 mins, until almost evaporated. Stir in flour, cooking 1-2 mins, until lightly browned. Remove from heat.
4. 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 3 mins. Remove from heat.
5. Add fish, tomatoes and dill to sauce, stirring until well combined. Season to taste.
6. Spoon filling evenly into prepared dishes. Cut pastry into 4 even squares. Cover each dish with pastry, trimming edges. Press to seal. Brush with egg white and sprinkle with sea salt.
7. Bake, 20-25 mins, until pastry is golden and fish is cooked. Serve with lemon wedges and salad.

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

Taken from www.yummly.com/recipe/Leek_-Tomato-and-Fish-Pot-Pies-1399238 (may not work)