Filo-topped fish pie

Ingredients

• 1 x 270g pack Jus-Rol, Filo Pastry Sheets

• 150 ml (5fl oz) Crème fraiche

• 1tbsp corn flour

• Large bunch parsley, roughly chopped

• Juice of ½ lemon

• 4 spring onions, sliced

• 150g frozen garden peas

• 1 x 390g pack fish pie mix

• Salt and freshly ground black pepper

• 75g butter, melted

Method

1.Preheat the oven 190°C (170°C fan oven) Gas Mark 5.

2.Finely chop parsley and spring onion.

3. Combine the crème fraîche with the cornflour in a large bowl. Add the parsley,  lemon juice, spring onions, peas, fish pie mix and salt and pepper. Mix well.

4. Transfer the mixture to a 1.5 litre (2 ½ pt) ovenproof dish.

5. Brush a sheet of filo pastry with butter and lay another piece on top. Cut into ¼’s, scrunch slightly and place on top of the pie. Repeat the process until the pie is covered. (any leftover filo can be frozen for a later date).

6. Drizzle any remaining butter over the pie, bake for 20-25 minutes until the pastry is golden and crisp.