This recipe is from The Coffee Factory, Pomeroy's at Wakatu.
A bit fiddly with the filo pastry, but easily doable.
2 cups of milk
1/4 cup each vegetable or fish stock, cream
finely grated zest of 1/2 lemon
50g of butter
1/2 onion, finely diced
1 clove garlic, crushed
1/2 teaspoon black pepper
1/3 cup of plain flour
300g skinless, boneless smoked fish, broken into pieces
1 spring onion, sliced
500g savoury short pastry
25g butter, melted
8 sheets filo pastry
1 cup finely grated cheddar cheese
Place milk,stock,cream and zest into a pan and heat.
Melt butter in another pan, add onion and garlic and cook for 1-2 minutes over a low heat. Stir in pepper and flour.
Slowly add the warm milk mixture, stirring until smooth and thick.
Add the fish and spring onions to the sauce and heat through. Set aside.
Preheat oven to 180C and lightly grease 8 holes of a Texan muffin tin.
Cut shortcrust pastry into 8x15cm diameter circles and line the holes of the pan.
Divide the fish mixture evenly between the pastry cases.
Lightly butter one sheet of filo, scrunch it up and place on top of one pie. Repeat with the remaining filo and butter.
Sprinkle the pies with cheese.
Bake in preheated oven for about 20 minutes until golden. Serve with green salad and lemon wedges.