Recipe Card

Jus-Rol Filo Topped Fish Pie


  • 1 x 270 g pack Jus-Rol™ Filo Pastry Sheets
  • 150 ml (5fl oz) Crème fraiche
  • 1 tbsp corn flour
  • Large bunch parsley, roughly chopped
  • Juice of ½ lemon
  • 4 spring onions, sliced
  • 150 g frozen garden peas
  • 1 x 390 g pack fish pie mix
  • Salt and freshly ground black pepper
  • 75 g butter, melted

Equipment required

  • Saucepan
  • Sieve
  • Ovenproof dish
  • Pastry Brush


  1. Preheat the oven 190°C (170°C fan oven) Gas Mark 5.
  2. Combine the crème fraîche with the cornflour in a large bowl. Add the remaining ingredients except the pastry and butter, season and mix well.
  3. Transfer the mixture to a 1.5 litre (2 ½ pt) ovenproof dish.
  4. Brush a sheet of filo pastry with butter and lay another piece on top. Cut into ¼’s, scrunch slightly and place on top of the pie. Repeat the process until the pie is covered. (any leftover filo can be frozen for a later date).
  5. Drizzle any remaining butter over the pie, bake for 20-25 minutes until the pastry is golden and crisp.
  6. Allow to stand for 5 minutes before serving.