Swordfish pie

Well, dear friends of Sunday night pizza from of old (and anyone else who is reading), there is no pizza tonight! Instead last night I cooked a #godoggies pizza which was lovely to eat but with unsatisfactory outcomes for the team I was barracking for on behalf of my mother who lived a long drought supporting them.  

Tonight instead became a swordfish pie night. It ended up being a simple combination of swordfish, rocket pesto, red capsicum and spring onions in puff pastry, but the simple is delicious especially teamed with lemon roasted vegetables as it was. With those flavours I could have been in Greece, though who knows when that may be possible or advisable for any of us?

Ingredients 

250 gr fresh swordfish fillet

2 sheets frozen puff pastry

1 tbs rocket pesto

2 spring onions

1/2 red capsicum

Poppyseeds 

Mode

Preheat oven to 350c

Remove pastry to thaw

Peel and chop spring onions

Roughly chop capsicum

Once pastry thawed place one sheet on bottom of baking dish

Place swordfish on pastry

Spread pesto on fish

Sprinkle spring onion over

Add red capsicum

Place second sheet of pastry over ingredients

Cut off excess and form edges of pie

Add pastry decorative features if desired

Sprinkle with poppyseeds

Cook in 360c oven fir 45 minutes

Swordfish pie

Yum swordfish! I hadn’t had any for ages so when I went shopping and saw some I grabbed it. I wasn’t sure what I would cook with it but tonight I remembered the coriander pesto I had awaiting my ideas for it. Then it was a matter of seeing what I had in the way of vegetables and deciding whether to use phyllo or puff pastry. Then voilà! 

Ingredients

2 sheets puff pastry

140 gr swordfish fillet

Small carrot

1/2 red pepper

2 spring onions

2 heaped tsp coriander pesto

3 tsp crushed ginger root

Poppyseed

Mode

Preheat oven to 180c

If using frozen puff pastry remove sheets from freezer to thaw

Julienne the carrot

Clean and chop spring onions

Roughly cut the red pepper

Crush ginger

Place one sheet of pastry in base of baking dish

Place the swordfish fillet on pastry

Spread pesto over

Add spring onion and crushed ginger

Top with carrot pieces and red pepper

Place second sheet of pastry on top

Trim and seal pastry and decorate as desired

Sprinkle with poppyseed

Bake in oven at 180c for 45 minutes

Spry pie

I have been doing some research into some local families named Spry who were boot and cigar manufacturers amongst other occupations. So when it came to cooking another pie yesterday that name was filling my head. The pie was a combination of Tasmanian salmon, red pepper, zucchini and dill. I love dill and don’t often have it on hand so this was a great opportunity to add some to a pie. 

Ingredients

1/4 red capsicum

1/4 zucchini 

1 spring onion

Handful dill

2 cloves garlic

2 tsp crushed ginger root

300 gr fresh Tasmanian salmon

2 sheets frozen puff pastry

Poppy seed

Mode

Remove pastry sheets from freezer to thaw

Preheat oven to 180c

Chop spring onion

Slice zucchini and red capsicum

Crush garlic and ginger

Chop dill

Place one sheet of pastry in baking dish

Add salmon

Arrange vegetables around salmon

Add garlic, ginger and dill

Cover with second sheet of pastry

Roll edges to seal

Add pastry forming a Σ for Spry

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes

Lockdown pie

Well, of course, you could actually plan to cook this pie or you could just scour your products and decide to experiment any time. But I have hardly been out of the house for weeks and today I wanted to cook a pie for dinner and wondered what to cook. So I had some fresh vegetables, some coriander pesto, puff pastry and lentils. This is the result.

Ingredients

2 sheets frozen puff pastry

1/2 red pepper

3-4 mushrooms

2 spring onions

2 tbs coriander pesto

400 gr can lentils

Poppy seed

Mode

Preheat oven to 180c

Remove pastry from freezer to thaw

Peel and chop spring onions

Chop red pepper

Slice mushrooms

Place one sheet of thawed pastry on base of baking dish

Add vegetables

Drain and rinse lentils and add

Add coriander pesto and stir to combine

Place second sheet of pastry and form pie 

Sprinkle with poppy seed

Bake in oven for 45 minutes.