Fish pie

I’ve discovered Jus-rol gluten free puff pastry. Makes for a very easy and tasty fish pie. Here’s how…

Ingredients:
- 2 leeks sliced into rounds
- generous knob of salted butter
- 2 cloves of garlic
- 2 tbsp gluten free cornflour
- 60ml white wine
- 170ml milk
- 1 tsp Dijon mustard
- handful chopped parsley
- approximately 500g fish pie mix
- handful of frozen sweetcorn
- 4 tbsp crème fraiche
- and finally, one sheet of Jus-rol gluten free puff pastry

Method:
- sauté the leeks in butter until softened and then add the garlic and cook for an additional few minutes
- lower the heat and stir through the cornflour then add the wine, continuing to stir
- add the milk and continue to stir until the sauce starts to thicken (if you don’t have / don’t like wine then feel free to skip it and make up the volume with extra milk)
- add the Dijon mustard, chopped parsley and fish pie mix and stir to combine
- the frozen sweetcorn is optional, a tablespoon or two of capers would be a quite lovely alternative
- finally add the crème fraiche, stir to combine and transfer to a baking dish approx 30 x 20cm
- place the pastry sheet on top and brush with a little smidge of milk
- bake in the oven for 30 mins

I like to serve with spring greens cooked in butter and with a vinaigrette of olive oil and apple cider vinegar on the side. I make this to serve three people, but it could easily serve four with the addition of a jacket potato each. This really is comfort food, but without being too heavy. Enjoy!