Important - if using smoked fish, the liquid is quite salty so you DON'T need any salt.
Changes you could make...
Use milk instead of stock
Use smoked chicken instead of fish
Add curry powder or wholegrain mustard
2 tablespoons butter
2 tablespoons flour
400ml - 500mls chicken stock
450g tin of smoked fish fillets (NZ - Sealord chunky style )
Splash of white wine (optional)
Greens - I used frozen spinach, broccoli and peas
Store bought frozen puff pastry
Pre heat the oven at 200 degrees
Saute the chopped onion and courgette until soft in the olive oil
Add the butter and melt
Take off the heat and add the flour and mix into a paste (roux)
Add the liquid from the smoked fish fillets - stir until smooth
When thickening add the wine and or the stock. Keep adding and stirring until you get a thick but smooth consistency.
Add the vegetables and fish and cook for a few minutes.
At any time you can add more liquid to keep the consistency thick and smooth
Put the pie filling into an oven proof dish
Roll out the de-frosted pastry and place over the top, pierce holes or take out a small circle from the center. (I used a wine lid to do this and it worked a treat!)
Seal the edges with a fork and bake until golden (about 20 minutes)
Enjoy with a fresh green salad, a dollop of tomato sauce and a nice cold beer.