Fish Pie by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 5

1 tbsp KNORR No Added MSG Ikan Bilis Seasoning Powder
2 pkts KNORR Cream of Mushroom soup
600 gm sole fillet, cut into 2 cm cubes
1 tsp black pepper
800 ml water or milk
30 gm butter
2 cooked potatoes, diced
1 cup mixed vegetables
1 kg ready-made puff pastry, thawed
2 egg yolks, mixed with 2 tbsps milk

Method:
1. Season fish cubes with pepper and KNORR No Added MSG Ikan Bilis Seasoning Powder. Set aside
2. Combine KNORR Cream of Mushroom soup with water and butter in a pan, stirring all the time till the soup thickens. Add fish and cook for 1 1/2 mins. Turn off the fire, add potatoes and mixed vegetables. Spoon mixture into a large pie dish. Leave to cool
3. Brush pie rim with egg yolk mixture. Cover pie with puff pastry cut 2 cm larger than rim. Press edges to seal. Make 2 small slits in the pastry to allow air to escape
4. Brush top of pastry with remaining egg yolk mixture and bake in a preheated 200'C oven for 20 mins