Smoked Fish Kumara Topped Pie

Serves 6
  • 4 tbsp olive oil
  • 800g kumara, peeled and chopped
  • 400g block flaky puff pastry, thawed
  • 500g smoked fish
  • 4 tbsp Best Foods™ Mayonnaise 
  • 4 cup spinach wilted
  • 2 cup corn
  • 2 cup cooked cauliflower mashed
  • 1 onion, finely chopped
  • Salt to season
  1. Preheat the oven to 210º conventional oven, 190ºC fan bake. Flake the smoked fish from the bones and set aside. Grease 6 extra large muffin tins (200ml capacity)
  2. Add the olive oil to a large saucepan. Add the chopped onion and cook gently until soft but not brown. Add the spinach and cook until wilted. Add in the cauliflower and corn stir to combine. Remove from heat. Fold in the smoked fish. Season to taste and set aside to cool
  3. Roll the flaky pastry out. Using a 16cm plate as a guide, cut circles out of the pastry. Carefully push the pastry into the muffin tins. Refrigerate while preparing the mash
  4. Mash the kumara and Best Foods™ Mayonnaise in a large pot and season to taste
  5. To assemble: Divide the fish filling between the 6 pie cases. Pile with mashed kumara. Fluff the tops with a fork. Bake for 35-40 minutes, until the pastry is cooked and kumara top golden. Allow pies to sit for 5 minutes before removing them from the tins
  6. Serve with some warm veggies or a green salad


Recipe by Jay and Sarah @jayandsarahnz