Add the fish, sauce and prawns to an ovenproof dish, about 20 x 30cm in size, and gently combine. Top with the pastry and brush with milk or egg yolk. Slash the pastry a couple of times to allow ...

You're going to need a generous amount of puff pastry to make this showstopping ... Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place ...

This no-fuss traditional fish pie is a weeknight staple. Using a pie bird or egg cup will prevent the pastry top sitting directly on the fish filling and becoming soggy. Infusing the milk adds ...

To keep things easy, we use puff pastry instead of pie crust. The result is a butter, flaky, and golden crust that gives a touch of crunch in contrast to the creamy filling. Serve this pie with a ...

Whereas puff pastry and flaky pie crust boast a bevy of butter ... but this crust style can also be applied to fillings of fish, pork, potatoes, or just about anything your heart and taste ...

José Andrés' tuna empanada recipe uses store-bought puff pastry and canned tuna in olive oil to make things simpler for home cooks. For a classic Spanish combination, the tuna is mixed with ...

Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray. Melt the butter in a large saucepan over ...