Humpty Doo Barramundi pie

Delicate, flaky puffed pastry with a creamy Humpty Doo Barramundi filling. This Barramundi recipe will become a family favourite in no time. Recipe makes 2 medium or 4 small pies.

Chef Pete Hilcke
2 - 4
15 mins
40 mins total
Skill level: 
ingredients and instructions


2 tblspn unsalted butter

2 tblspn plain flour

300 ml milk

Salt and pepper to taste


Puff pastry sheets

300 gm Humpty Doo Barramundi fillets, skin removed, diced

300 ml white sauce (prepared earlier)

1 cup leek, diced

1 cup peas

1 cup parmesan cheese

Salt and pepper to taste

1 egg, beaten (egg wash)

Barramundi skin to garnish (optional)


Heat oven to 180C


  1. Melt butter in saucepan.
  2. Add flour and mix well.
  3. Add milk in stages, whisking, until well combined.
  4. Season and set aside.


  1. Cook leek and peas in a pan over medium heat in olive oil, season well.
  2. Add cooked leek and peas to white sauce.
  3. Add parmesan to white sauce. Mix to combine.
  4. Add raw diced Barramundi to the white sauce mix.
  5. Cook off the Barramundi skin in a pan on medium heat until crispy (if using).
  6. Separate pastry sheets. Cut to size of pie dishes and prick the bottoms with a fork. Grease well.
  7. Cook lined pie dishes in an oven at 180C for 15 mins. Remove and let cool.
  8. Spoon pie mix into the pie bases.
  9. Wet edges of party base, top with another pastry sheet cut to size.
  10. Brush egg wash over pies.
  11. Pierce the top of pie with small holes to allow steam to escape. Top with crispy skin if using.
  12. Bake pies in oven at 180C for 20 mins.
Cook's note: 

The crispy Barramundi skin garnish is optional.