Beer Battered Pollock Pot Pie

Menu Part

Ingredients

3 Each Craft Beer Battered™ Pollock Fillets 2-3 oz. (Item# 078612)
2 Each Large Carrots, Diced
1 Each Medium Sweet Onion, Diced
1 Can, 14 Ounce Sweet Peas, Drained
1/3 Cup All-Purpose Flour
1 1/2 Cups Vegetable Stock
1/4 Cup Dry Cooking Sherry
1/2 Cup Whole Milk
2 Sheets Frozen Puff Pastry, Thawed
1 Each Large Egg, Cold
As Desired Salt
As Desired Pepper
As Desired Garlic Powder

Directions

  1. Preheat oven to 375℉. Line a baking tray with parchment paper. Place 3 Mrs. Friday’s® Craft Beer Battered™ Pollock Fillets on the tray, and bake for 12-15 minutes, or until golden brown, flipping halfway through.
  2. Remove from the oven and allow to cool then cut into large chunks. Increase oven temperature to 400℉.
  3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add carrots, onion, and peas. Season with salt, pepper, and garlic powder, to taste. Cook, stirring occasionally, until the onions are translucent and the carrots begin to soften.
  4. Reduce heat to low and sprinkle the flour over the skillet. Mix until the vegetables are well-coated then slowly add the vegetable stock and sherry while continuously stirring, until no clumps remain. Add milk and stir again.
  5. Allow filling to simmer over the low heat until slightly thickened, then add cut pollock fillets and mix well. Taste and add additional seasoning, if needed. Remove from the heat and set aside.
  6. Gently roll-out one sheet of puff pastry and carefully lay in a lightly greased 9-inch deep-dish pie dish. Leave a 1-inch overhang and trim any excess.
  7. Spoon the filling into the dish. Roll-out the second puff pastry sheet and cover the filling. Crimp the two puff pastry sheets together.
  8. In a small bowl, whisk the egg. Baste the egg wash over the top of the puff pastry and crimped edges. Use a sharp paring knife to cut 3-4 slits in the pastry for ventilation.
  9. Bake the pot pie in the preheated oven for 30-35 minutes, or until the puff pastry is deeply golden brown.
  10. Allow the pot pie to cool in the pie dish for 10 minutes, then serve while hot. Enjoy!

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