Meat-filled pies are good but there’s something about a fish pie that brings that savoury, just-baked comfort, minus the heaviness. The fish pie with piped potato aligns most closely to the classic British recipe, though for a new-style pie, it has to be our seafood and fennel number heaving with trevalla, squid, prawns and clams plus a crisp, layered potato top. Scallop pies, fish and prawn pies, a snapper and slow-braised bean pie – you’ve come to the right place.
Snapper, slow-braised beans, fennel and kataifi pies
