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two (about about one hundred and twentyg each) salmon fillets two (about two hundredg each) white fish fillets, (such as hoki or pink ling) two leeks, pale section only, thickly sliced about one carrot, peeled, finely chopped two about one/two cups (six hundred and twenty-fiveml) milk (Recipes by ingridients milk) about one dried bay leaf about fifty g butter two tbsp plain flour about one/two cup (one hundred and twenty-fiveml) light thickened cream about one cup (about one hundred and twentyg) frozen peas (Recipes by ingridients peas) two tbsp chives, finely chopped about one tbsp, dill (Recipes by ingridients dill) finely chopped about one about one/two sheets frozen puff pastry about one Coles Brand Australian Free Range Egg, lightly whisked Mashed potato, to serve Preheat oven to two hundred°C. Fish Pies. Place the salmon, white fish,, leek (Recipes by ingridients leek) carrot, milk (Recipes by ingridients milk) and bay leaf in a large, deep frying pan over medium-low heat. Fish Pies. Bring to a simmer and cook for two minutes or until fish is almost tender. Fish Pies. Remove from heat. Use a slotted spoon to transfer the fish and vegetables to a large heatproof bowl. Set aside to cool slightly. Strain the poaching liquid into a jug. Add solids to the fish and vegetables in the bowl, discarding bay leaf. Heat butter in a saucepan over medium heat. Add flour and cook, stirring, for two minutes or until mixture bubbles. Fish Pies. Add milk (Recipes by ingridients milk) mixture and cook, stirring constantly, for five minutes or until sauce boils and thickens. Remove from heat. Set aside for fifteen minutes to cool. Coarsely flake the fish. Add to the cooled sauce mixture with the reserved vegetables, cream,, peas (Recipes by ingridients peas) chives and. dill (Recipes by ingridients dill) Fish Pies. Season. Spoon evenly among four about one about one/two cup (three hundred and seventy-fiveml) ramekins. Fish Pies. Place on a baking tray. Fish Pies. Use a sharp knife to cut about one sheet of pastry into quarters. Use a sharp knife to lightly score pastry, being careful not to cut through. Place over filling, allowing corners to overhang. Fish Pies. Cut fish shapes from the remaining pastry sheet. Place on top of scored pastry. Fish Pies. Brush the pastry with egg. Fish Pies. Bake for twelve-fifteen minutes or until the pastry is golden brown and puffed. Set aside for five minutes to cool slightly. Serve with mash. . Fish Pies.