How to make duchesse mini fish pies

As British Pie Week comes to and end, round it off with these mini fish pies with creme fraiche, dill and capers for a Friday supper

Brine caper: potato cases filled with a seafood surprise (Hello Fresh)

Duchesse mini fish pies

Prep:10 mins
​Cook: 20 mins

Serves 4

500g Maris Piper potatoes, peeled, cubed, boiled and mashed
2 egg yolks
1 egg, beaten
1tbsp butter, melted
A grating of nutmeg
Salt and pepper
150g mixed fish, cut into cubes (salmon, cod, haddock)
150ml creme fraiche
2tbsp chopped dill
Zest of a lemon
2tbsp capers in brine
2 spring onions, sliced

Heat the oven to 180C. Beat the egg yolks, egg and butter into the warm mashed potato then mix in the nutmeg and season well. Put the mix in piping bags with a nozzle and pipe into large circles on a baking tray. Pipe a wall around each circle to fill with the fish.

Divide the fish between the potato cases and bake in the oven for 12-15 minutes. Mix the dill into the creme fraiche. Dress each with the creme fraiche and give it a final twist of pepper and a squeeze of lemon juice if you like.

Serve with wedges of little gem and vinaigrette. Discover how to create these beautiful pies and many more potato recipe videos on our video hub.

Recipe from lovepotatoes.co.uk