Quick fish pies

Tamara West

Quick and simple to prepare, these fish pies use smoked hoki and endamame beans in the filling.

Ingredients

3	New potatoes, boiled
1 piece	Pide bread, a decent-sized chunk
175 g	Smoked fish (Main)
⅔ cup	Edamame beans, thawed and grey skins removed
1 handful	Chopped chives, and dill, chopped
1	Lemon, zest & juice
3 Tbsp	Sour cream
2 Tbsp	Cream cheese
1	Egg

Directions

1. Preheat oven to 200C. Chop boiled new potatoes, a hunk of pide bread and smoked fish into similar sized pieces.
2. Mix all together in a bowl, with thawed and skinned edamame beans. Add a handful of chopped chives and dill and the zest of a lemon.
3. Lightly season. Place into 2-3 individual greased baking dishes.
4. Whisk together sour cream with cream cheese and the juice of a lemon. Beat egg into the mix.
5. Pour sour cream mixture evenly across dishes, and bake for 25 minutes or until golden.

More of Warren's smoked fish, potato and edamame bean dishes

• Smoked fish and edamame salad
• Smoked fish and edamame spreads