Smoked Haddock and Broccoli Filo Pie


  1. 4 Jus-Rol™ filo pastry sheets Thawed
  2. 350 g Broccoli florets
  3. 450 g Smoked haddock, skin removed and cut or torn into chunks
  4. 1 Lemon & dill sauce ready made tub
  5. A few sprigs of parsley
  6. 50 g Butter, melted for brushing

Equipment required

  • Saucepan
  • Sieve
  • Ovenproof dish
  • Pastry Brush


  1. Preheat oven to 190°C ( 170°C for fan assisted ovens )/ Gas M 5.
  2. Blanch broccoli in boiling salted water for approximately 2 minutes then drain. Refresh under cold water and then drain again. Place broccoli and haddock in ovenproof dish and lightly coat in the sauce.
  3. Add chopped parsley leaves to melted butter and lightly brush one filo sheet. Tear pastry roughly into 4 strips and loosely fold or drape over fish filling, continuing with remaining pastry until all filling is covered.
  4. Scatter with remaining parsley and bake for approx. 25 minutes until pastry golden and filling bubbling.
  5. Serve with any remaining sauce.