1. Trim spring onions, leaving about 2" of the stems. Cut one spring onion into four slices lengthways and reserve for the tops of the pies. Chop remaining spring onions coarsely. 2. Melt butter in a large saucepan; add remaining onions with carrot and celery. Cook, stirring, until vegetables soften. 3. Add flour to saucepan; cook, stirring, for 1 minute. Add stock and cream; cook, stirring, until sauce boils and thickens. Stir in lemon juice and mustard. 4. Add fish to pan, stir gently. Cover, simmer until fish is just cooked. Gently stir in herbs and season with salt and pepper. 5. Pre-heat oven to 350°F. 6. Spoon mixture into 4 ovenproof dishes (1-cup capacity); place on oven tray. Brush dish edges with egg, top with pastry; trim. Brush pastry with more egg and top with reserved onion. 7. Bake in a moderately hot oven for about 25 minutes or until pastry is puffed and browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
