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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.
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
1 egg, beaten (egg wash)
Barramundi skin to garnish (optional)
Heat oven to 180C
The crispy Barramundi skin garnish is optional.