Fish pasties

Ingredients

• 300 g Fish fillets, cod
• 100 g Salmon fillets
• 1 pcs Puff pastry, vegan, thawed
• 240 ml Low-fat coconut milk
• 3 tbsp Olive oil
• 30 g Pastry flour
• 1 pcs 1 small onion, wedged
• 1 head Fennel bulb, sliced thinly
• 1 pcs Potatoes, peeled, cubed
• 2 pcs Lemon, juiced and zested
• 2 tsp Thyme, fresh, chopped
• 1 pcs Egg
• 1/2 tsp Pepper, black ground

Method

1. Heat the olive oil in a saucepan.
2. Add the flour and cook until bubbles appear.
3. Gradually whisk in the milk and cook for 5 minutes until sauce thickens.
4. Remove from heat.
5. Stir in fennel, onions, potatoes, lemon peel, lemon juice, and black pepper.
6. Set aside until cooled down.
7. Chop the fish finely and stir in the sauce.
8. Heat oven to 200C.
9. Line a baking sheet with baking paper.
10. Cut four 21.5 cm discs from the pastry.
11. Divide fish into equal portions and place on a pastry rounds, leaving a 2cm border.
12. Fold the pastry over the filling and pinch to seal the edges.
13. Brush the pastry with beaten egg.
14. Cut a slit in the pastry to let the steam escape.
15. Place on a baking tray and bake for 30 minutes or until golden.
16. Set aside to cool briefly before serving.