Lampuki Pie

Ingredients

• 600–700 g lampuki (mahi-mahi) fillets, skin removed
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 carrots, diced
• 1 small cauliflower, cut into small florets
• 1 green or red capsicum (pepper), diced
• 200 g spinach leaves, roughly chopped
• 200 g peas (fresh or frozen)
• 2 tbsp tomato paste
• 200 ml fish or vegetable stock
• 1 tsp mixed spice or mild curry powder
• Juice of 1/2 lemon
• Ready-made shortcrust or savoury pastry for base and lid
• 1 egg, beaten, for glazing
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Cut the lampuki fillets into bite-sized chunks and season with salt and pepper.
3. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until soft. Add the carrots, cauliflower and capsicum and cook for 5–7 minutes until they begin to soften.
4. Stir in the tomato paste and mixed spice and cook for a minute. Add the stock, bring to a simmer and cook for 10 minutes.
5. Add the spinach, peas and lampuki chunks to the pan. Cook gently for 3–4 minutes until the fish is just cooked through. Stir in the lemon juice and season to taste. Set aside to cool completely.
6. Line a 23 cm pie dish with one sheet of pastry. Fill with the cooled lampuki mixture.
7. Cover with the second sheet of pastry, trimming the excess and crimping the edges to seal. Make a couple of small slits in the top to allow steam to escape. Brush with beaten egg.
8. Bake for 30–35 minutes, or until the pastry is golden and crisp. Serve hot or warm.