• 2 teaspoons olive oil
  • 1 leek, finely sliced
  • 2 cloves garlic, crushed
  • 500mls semi–skimmed milk
  • 1 teaspoon chicken stock powder
  • 2 tablespoons cornflour
  • 400g firm white fish fillets, cut into cubes
  • 300g broccoli, cut into florets
  • 90g frozen peas, defrosted
  • 6 sheets filo pastry
  • 2 tablespoons semi–skimmed milk
  • Olive oil spray


  • Heat oil in a large frying pan. Add leek and garlic, cooking for 2 minutes until tender.
  • Pour in milk and stock powder, simmer gently.
  • Combine cornflour with 2 tablespoons of cold water to form a smooth paste. Add to milk mixture and continue stirring over low heat until thickened.
  • Add fish, broccoli and peas to sauce and heat through. Transfer to a 2 litre ovenproof dish.
  • Preheat oven to 180°C.Lightly brush pastry sheets with extra milk and layer on top of each other. Cut widthways into 6 strips.
  • Scrunch each length of pastry and place on top of fish mixture. Spray lightly with oil and bake at 180°C for 10–15 minutes, until pastry is golden and fish and vegetables are tender.