Recipe Card

Professional Smoked Haddock and Broccoli Filo Pie


  • 8 sheets Jus-Rol™ Filo pastry, thawed
  • Butter, melted for brushing
  • 700 g broccoli, cut into florets
  • 1 kg Smoked haddock, skin removed and cut or torn into chunks
  • 500 ml ready made lemon with dill sauce
  •  Few sprigs fresh parsley 

Equipment required

  • Ovenproof dish


  1. Preheat oven to 190°C/375°F/Gas Mark 5
  2. Blanch broccoli in boiling salted water, drain and refresh under cold water, drain. Place broccoli and haddock in the base of a shallow ovenproof dish OR divide between 12 individual shallow dishes.
  3. Spoon over sufficient sauce to coat lightly.
  4. Add chopped parsley to brushing butter, lightly brush one filo sheet.
  5. Tear pastry roughly into 4 strips and loosely fold or drape over fish filling, continuing with remaining pastry until all filling is covered.
  6. Scatter with a little more chopped parsley and bake for approx. 25 minutes until the pastry is golden and the filling bubbling. Serve with any remaining sauce.