Trout Pastry Pie
A classic Australian dish featuring fresh trout in a buttery pastry crust. Perfect for a warm dinner.
Ingredients
- ●4 trout filletsfresh, skin removed
- ●1 cup all-purpose flourfor pastry
- ●1/2 cup cold unsalted buttercut into small pieces
- ●1/4 cup ice waterfor pastry
- ●1 onionchopped
- ●2 tbsp lemon juicefreshly squeezed
- ●to taste salt and pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine flour and butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Gradually add the ice water, stirring with a fork until the dough comes together in a ball.
- 4
Turn the dough out onto a lightly floured surface and knead a few times until smooth.
- 5
Roll the dough out into a circle, about 1/8 inch thick.
- 6
Transfer the dough to a 9-inch pie dish and trim the edges to fit.
- 7
Fill the pie crust with the trout fillets, onion, and lemon juice.
- 8
Season with salt and pepper to taste.
- 9
Roll out the remaining dough to a thickness of 1/8 inch. Use this dough to cover the pie and crimp the edges to seal.
- 10
Cut a few slits in the top crust to allow steam to escape.
- 11
Bake the pie for 25-30 minutes, or until the crust is golden brown and the fish is cooked through.