Trout Pie


• 500g Puff Pastry
• 2 Trout Fillets
• 8 Cups of Mushrooms
• 1/2 an Onion
• 2 Cloves of Garlic
• 2-4 tbsp Cream Cheese flavoured with chives


Preheat the oven to 180°C

Fry the onion, garlic and mushrooms over a medium heat, for around 5-10 minutes, until they begin to caramelise.

Roll out the pastry to a large rectangle mark into quarters length ways, and cut out one fish shape in each quarter. Score two of the fishes, to give them scales and tail markings.

Spoon the mushroom mixture evenly onto two of the fish shapes, then lay the trout fillets on top, and then spoon over the cream cheese.

Spread a little bit of water around the edges of the fish, then lay the remaining fish shapes over the top, and press the edges down firmly to seal in the filling. Egg wash the pastry.

Bake in the preheated oven for 20 minutes, until the pastry is golden brown, and the centre is piping hot.

Trout Pie