Inspired by the Boathouse snapper pie, with the same puff pastry top and soubise sauce (an unbelievably delicious reduction of fish stock, sliced onions and cream) that makes it so irresistible but adding sweet braised fennel and baby spinach to the chunks of QLD snapper, giving a thicker pie filling and a more complete dish. Oh it's so good when we take a favourite dish and make it even better! Cook straight from frozen; brush top with eggwash or milk and pop into a 200C oven for xxx or until puffed and evenly golden across the top. Rest for a few minutes before serving with mashed potato or crusty bread and a side salad. Serves two generously.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.